These traditional Moroccan-inspired cookies combine the rich flavors of almonds, chocolate, and warm spices to create an irresistibly chewy and aromatic treat. Naturally gluten-free and beautifully cracked, these cookies are dusted with powdered sugar and topped with whole walnuts for an elegant presentation that’s perfect for special occasions or everyday indulgence.
Ingredients
For 18-20 cookies:
Main Cookie Base
- 250g / 8.8 oz / 2½ cups blanched almonds
- 50g / 1.8 oz / ¼ cup granulated sugar
- 1 tablespoon unsweetened cocoa powder (15g / 0.5 oz)
- 8g / 0.3 oz / 2 teaspoons baking powder
- 2 large eggs
- 1 teaspoon ground cinnamon
For Assembly and Decoration
- 100g / 3.5 oz / 1 cup powdered sugar (for coating)
- 20 whole walnut halves (for topping)
- Extra powdered sugar for final dusting
Optional Flavor Enhancers
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/4 teaspoon ground ginger (optional)
Step-by-Step Instructions
Preparing the Almond Base (15 minutes)
Step 1: Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line two large baking sheets with parchment paper to prevent sticking.
Step 2: Place the blanched almonds in a food processor and pulse until they form a fine meal with some slightly larger pieces remaining. The texture should resemble coarse breadcrumbs rather than a completely smooth powder.
Step 3: Add the granulated sugar, cocoa powder, baking powder, and ground cinnamon to the almond meal. Pulse a few times to combine all dry ingredients evenly throughout the mixture.
Step 4: Create a small well in the center of the almond mixture and crack both eggs into it. Add vanilla extract if using, then process for 30-60 seconds until the mixture forms a cohesive, slightly sticky dough.
Shaping and Coating (20 minutes)
Step 5: Allow the dough to rest for 10 minutes to firm up slightly, making it easier to handle. The mixture should hold together when pressed but remain slightly sticky.
Step 6: Place the powdered sugar in a shallow bowl for coating. Using slightly damp hands to prevent sticking, scoop approximately 2 tablespoons of dough and roll into a smooth ball between your palms.
Step 7: Roll each dough ball generously in the powdered sugar, ensuring complete coverage. The sugar coating will create the characteristic cracked appearance during baking.
Step 8: Place the sugar-coated balls on the prepared baking sheets, spacing them about 5cm (2 inches) apart to allow for spreading during baking.
Step 9: Gently press one walnut half onto the top of each cookie, pushing slightly into the dough to ensure it adheres during baking.
Baking Process (15 minutes)
Step 10: Bake the cookies for 12-15 minutes, until they have spread slightly and developed characteristic cracks in the powdered sugar coating. The cookies should feel just set around the edges but still soft in the center.
Step 11: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks. This prevents them from breaking while still warm and fragile.
Step 12: Once completely cool, dust the cookies with additional powdered sugar using a fine-mesh sieve for an extra elegant finish.
Nutritional Information
Per cookie (1 of 20):
- Calories: 125
- Protein: 4g
- Carbohydrates: 8g
- Dietary Fiber: 2g
- Fat: 9g
- Sugar: 6g
- Sodium: 25mg
- Vitamin E: 20% Daily Value
- Magnesium: 8% Daily Value
- Healthy Fats: 1.5g
Total preparation time: 50 minutes (35 minutes prep + 15 minutes baking) Yield: 18-20 cookies
These Moroccan cookies are naturally gluten-free and provide excellent sources of healthy fats, protein, and vitamin E from almonds. They’re lower in refined sugar compared to traditional cookies while delivering rich, satisfying flavors.
Recipe Variations and Substitutions
Flavor Variations
Orange Blossom Cookies: Add 1 teaspoon orange blossom water to the dough and include orange zest for a floral, citrusy variation popular in North African cuisine.
Rose Water Delight: Replace vanilla with 1/2 teaspoon rose water and add a few drops of pink food coloring for an elegant, aromatic cookie perfect for special occasions.
Spiced Version: Increase cinnamon to 1.5 teaspoons and add 1/4 teaspoon each of ground cardamom, nutmeg, and cloves for a warming spice blend.
Chocolate Chip Addition: Fold in 60g mini dark chocolate chips for extra chocolate richness and texture contrast.
Dietary Modifications
Vegan Option: Replace eggs with 2 tablespoons aquafaba (chickpea liquid) or a mixture of 2 tablespoons ground flaxseed with 6 tablespoons water, left to gel for 15 minutes.
Keto-Friendly: Replace granulated sugar with erythritol or stevia equivalent, and use sugar-free powdered sweetener for coating.
Nut Substitutions: Replace almonds with hazelnuts, pecans, or a mixture of nuts for different flavor profiles. Ensure all nuts are finely ground to maintain proper texture.
Sugar-Free: Use monk fruit sweetener or stevia in place of granulated sugar, and sugar-free powdered sweetener for coating.
Texture Modifications
Extra Chewy: Add 1 tablespoon honey or maple syrup to the dough for increased moisture and chewiness.
Crunchier Texture: Bake for an additional 2-3 minutes until the edges are more set and the cookies feel firmer to the touch.
Coconut Version: Replace 50g of almonds with unsweetened shredded coconut for a tropical twist and different texture.
Storage and Serving Suggestions
Store these Moroccan cookies in an airtight container at room temperature for up to 1 week. Layer them between parchment paper to prevent the powdered sugar coating from transferring between cookies. For longer storage, freeze the cookies for up to 3 months in freezer-safe containers.
These cookies are perfect for serving with mint tea, coffee, or as part of a dessert platter. They make excellent gifts when packaged in decorative tins or boxes, especially during holidays or special celebrations.
For an authentic Moroccan experience, serve these cookies alongside dates, dried fruits, and nuts as part of a traditional tea service. They’re also beautiful additions to cookie exchanges or potluck dessert tables.
Frequently Asked Questions
Why are my cookies spreading too much during baking? Excessive spreading usually indicates the dough is too warm or wet. Chill the shaped cookies for 15 minutes before baking, or add an extra tablespoon of almond meal to firm up the dough consistency.
Can I make these cookies without a food processor? While a food processor creates the best texture, you can use pre-ground almond flour. Mix all dry ingredients in a bowl, then add beaten eggs and mix until a cohesive dough forms. The texture may be slightly different but still delicious.
How do I prevent the walnuts from falling off during baking? Press the walnut halves firmly but gently into each cookie before baking. If they still fall off, lightly brush the top of each cookie with beaten egg white before adding the walnut for better adhesion.
Why didn’t my cookies develop the characteristic cracks? The cracked appearance comes from the powdered sugar coating and proper oven temperature. Ensure cookies are thoroughly coated in powdered sugar and that your oven is fully preheated. Underbaking can also prevent proper crack formation.
Can I make the dough ahead of time? Yes, the dough can be prepared up to 24 hours ahead and stored covered in the refrigerator. Let it come to room temperature for easier shaping, or roll the balls and freeze them on baking sheets before transferring to freezer bags for up to 3 months.
These Moroccan Almond Chocolate Cookies bring together the warm, exotic flavors of North African cuisine in an elegant, gluten-free treat that’s surprisingly simple to make. The combination of ground almonds, cocoa, and aromatic spices creates cookies that are both sophisticated and comforting, while the dramatic cracked appearance makes them as beautiful as they are delicious. Whether you’re exploring international flavors or seeking a naturally gluten-free dessert option, these cookies deliver exceptional taste and visual appeal that will impress guests and family alike.
