Ghoriba Almond Cookies
Crumbly, chewy Moroccan almond shortbread cookies with a crunchy crinkled sugar crust and a tender almond-scented center, similar to a Middle Eastern amaret. Just 5 main ingredients for an elegant dessert.
Ingredients
- 2 cups almond flour (or finely ground blanched almonds)
- 1/2 cup powdered sugar
- 2 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp baking powder
- 1/4 cup granulated sugar (for rolling)
- 24 whole blanched almonds (for garnish)
Instructions
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1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2
In a large bowl, combine 2 cups almond flour (or finely ground blanched almonds), 1/2 cup powdered sugar, and 1/2 tsp baking powder. Stir well.
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3
Add 2 large egg, 1 tsp vanilla extract, and 1/2 tsp almond extract. Mix until a soft, slightly sticky dough forms.
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4
Place 1/4 cup granulated sugar (for rolling) in a shallow bowl. With slightly damp hands, roll tablespoon-sized portions of dough into smooth balls. Roll each ball in the granulated sugar to coat thoroughly.
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5
Place the sugar-coated balls on the prepared baking sheet about 2 inches apart. Press one whole blanched almonds (for garnish) into the center of each cookie.
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6
Bake for 13 to 15 minutes until the cookies are lightly crinkled on the outside but still look slightly underdone. They will be very soft when hot.
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7
Let cool on the baking sheet for 10 minutes before transferring — they firm up as they cool into a chewy, crumbly texture.