Discover the magic of traditional Moroccan cookies made with just a handful of natural ingredients. These flourless almond delights, known as “Ghriba” in Morocco, offer the perfect balance of chewy texture and nutty sweetness, making them an ideal companion for your afternoon mint tea or coffee.
Ingredients
For 24 cookies:
- 2 1/2 cups (250g) blanched almond flour
- 2/3 cup (225g) raw honey
- 1 large egg white
- 1 tablespoon (15ml) orange blossom water (optional)
- 2 teaspoons (10ml) pure vanilla extract
- 1/4 teaspoon (1g) fine sea salt
- 1/2 cup (50g) sliced almonds for garnish
For Rolling:
- 1/4 cup (30g) powdered sugar (optional)
- Extra sliced almonds for topping
Instructions
- Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
- In a large bowl, combine almond flour and salt, whisking to remove any lumps.
- In a separate bowl, whisk together honey, egg white, vanilla, and orange blossom water until well combined.
- Add wet ingredients to almond flour mixture, stirring until a sticky dough forms.
- Refrigerate dough for 30 minutes to firm up.
- With damp hands, roll dough into 1-inch (2.5cm) balls.
- If using, roll balls in powdered sugar.
- Place on prepared baking sheets, spacing 2 inches apart.
- Gently press each cookie to flatten slightly.
- Top each cookie with sliced almonds.
- Bake for 12-15 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Nutritional Information
Per cookie:
- Calories: 95
- Protein: 3g
- Carbohydrates: 8g
- Fat: 6g
- Fiber: 1g
- Sugar: 7g
Timing:
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 12-15 minutes
- Total Time: 1 hour
Pro Tips and Tricks
- Keep hands slightly damp when rolling to prevent sticking
- Don’t overbake – cookies should be soft when removed from oven
- Allow to cool completely for proper texture
- Use room temperature egg white for better incorporation
- Grind almonds fresh for best flavor
Variations and Substitutions
- Spiced Version: Add 1/2 teaspoon cinnamon and pinch of cardamom
- Citrus Variation: Add orange or lemon zest
- Sugar-Free: Use monk fruit syrup instead of honey
- Nut Variations: Try with pistachios or hazelnuts
- Chocolate Dipped: Half-dip in melted dark chocolate
Common FAQs
Q: Why are my cookies spreading too much?
A: Chill dough longer or add slightly more almond flour.
Q: Can I use maple syrup instead of honey?
A: Yes, but cookies will be slightly softer.
Q: How do I store these?
A: In an airtight container at room temperature for up to 10 days.
Q: Can I freeze the dough?
A: Yes, freeze shaped cookies for up to 3 months.
Storage and Make-Ahead Tips
- Store in an airtight container at room temperature for 7-10 days
- Layer with parchment paper to prevent sticking
- Freeze baked cookies for up to 3 months
- Dough can be refrigerated for up to 3 days
- Bring frozen cookies to room temperature before serving
These naturally gluten-free Moroccan cookies are perfect for special occasions, holiday gifts, or whenever you crave a wholesome sweet treat. Their simplicity and elegant appearance make them an impressive addition to any dessert platter or afternoon tea service.
