Ghriba (Moroccan Crackled Almond Biscuits)
Why this recipe works
- Short ingredient list: Ground almonds, sugar, eggs and floral water create a distinctive biscuit without needing flour or butter.
- Crackled outside, tender centre: A generous coating of icing sugar helps form the recognisable cracked surface while the almond-rich dough stays soft inside.
- Simple shaping: The dough is rolled into balls rather than cut or piped, making the method straightforward and reliable.
Get the most out of this recipe
Ingredient notes
- Grind the almonds carefully: Blitz the almonds until fine, but stop before they become oily; over-processing can make the dough heavy.
- Use orange blossom water sparingly: Orange blossom water should perfume the biscuits rather than dominate them, so keep the flavour delicate.
- Sugar texture affects the crumb: Granulated sugar can be used, but it gives a slightly coarser texture than caster sugar.
Texture tips
- Bake until just set: Remove the biscuits when the tops are crackled and the edges are still pale; longer baking will dry out the centres.
- Cool on the tray first: A short tray-cooling time helps the delicate biscuits firm up before they are moved to a rack.
Make-ahead tips
- Good for baking ahead: The biscuits keep well in an airtight container at room temperature, making them suitable for preparing before serving.
- Freeze after baking: Freeze fully cooled biscuits in a sealed container, then defrost at room temperature and refresh with a little icing sugar if needed.
Authenticity notes
- Serve with tea: Ghriba are commonly served as small sweet biscuits alongside Moroccan mint tea or coffee.
- Floral variations: Rose water can replace orange blossom water for a different floral note while keeping the same biscuit style.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Line a baking tray with parchment paper.
- Blitz the almonds in a food processor until finely ground, stopping before they turn oily. Tip into a mixing bowl and stir in the caster sugar, baking powder, and salt.
- Beat in the eggs and orange blossom water until you have a soft, slightly sticky dough that holds together when pressed. If it feels very wet, let it stand for 2 minutes so the almonds absorb the moisture.
- Put the icing sugar in a shallow bowl. Roll the dough into 12 balls, then roll each ball generously in the icing sugar and place on the tray with space between them.
- Bake for 10 to 12 minutes until the tops are crackled and the cookies are just set, with pale edges. Cool on the tray for 10 minutes to firm up, then transfer to a rack to cool completely.
Recipe notes
Tips
- For the best crackle, coat the balls well in icing sugar and avoid flattening them before baking.
- Stop baking as soon as they are set; overbaking dries them out and reduces the tender centre.
- If serving to vulnerable groups, use eggs that are fresh and properly stored, and bake the cookies until fully set.
Substitutions
- Replace Orange Blossom Water with rose water for a more floral finish.
- Replace caster sugar with granulated sugar for a slightly coarser texture.
Storage
- Store in an airtight container at room temperature for up to 5 days. Freeze in a sealed container for up to 2 months; defrost at room temperature and dust with a little extra icing sugar if needed.
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Recipe overview
- Servings: 12 pieces
- Yield: almond ghriba
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: Moroccan
-
Allergens:
Almonds Eggs Tree nuts
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