Ghriba (Moroccan Crackled Almond Cookies)

Method

1. 1
   • powdered sugar120 g
   • egg1
   • egg yolk1
   • vegetable oil2 tbsp
   • orange blossom water1 tsp
   • vanilla extract1 tsp

   Whip the eggs and sugar — Whisk the whole egg, the yolk, the powdered sugar and the oil in a bowl until pale and creamy, then whisk in the orange blossom water and vanilla extract.

2. 2
   • almonds250 g
   • baking powder1 tsp
   • lemon zest1 tsp
   • ground cinnamon½ tsp
   • salt1 pinch

   Fold in the ground almonds — Fold in the ground almonds, baking powder, cinnamon, lemon zest and salt. The dough should be soft and tacky, like marzipan — if it slumps, add a spoonful more ground almonds.

3. 3
   • almonds250 g
   • baking powder1 tsp

   Chill the dough — Cover and chill for 20 minutes so the almonds absorb the moisture and the dough firms enough to roll. Meanwhile heat the oven to 170 °C and line two trays with baking paper.

   ⏱20 min
4. 4
   • powdered sugar120 g

   Roll and coat in sugar — With damp hands roll walnut-sized balls, then drop each into a bowl of powdered sugar and turn it until buried in a thick white coat — a mean coating is what makes the crackle.

5. 5

   Bake until cracked — Space the balls well apart on the trays and flatten each very slightly. Bake for 12-14 minutes, until they have spread, cracked open across the top and are just set at the edge but still soft in the middle.

   ⏱14 min
6. 6

   Cool before lifting — Leave the ghriba on the trays for 15 minutes — they are fragile straight from the oven and firm up as they cool. Lift onto a rack and store in a tin.

   ⏱15 min