Prep 0:20Bake 0:30Makes about 30
These "very Moroccan" cookies are dead-easy to make, but still special with the addition of orange flower water. They have a crisp macaroon-like character that softens and becomes chewy the longer they're kept.
- 240g (1½ cups) blanched almonds, plus 30 extra to decorate (optional)
- 125g (1 cup) pure icing sugar, plus 2 tablespoons extra to coat
- 1 teaspoon baking powder
- 3 egg yolks
- 2 teaspoon orange flower water
- Preheat oven to 180°C (160°C fan-forced). Line two large oven trays with non-stick baking paper.
- Spread the almonds on one of the baking trays and toast in preheated oven, shaking the tray occasionally, for 8-10 minutes or until lightly golden and aromatic. Set aside for 5 minutes to cool slightly.
- Use a food processor to process the almonds until finely ground. Transfer to a medium mixing bowl.
- Sift together the icing sugar and baking powder over the almond meal. Add the egg yolks and orange flower water and use an electric mixer to beat until well combined and a soft dough forms. Roll heaped teaspoonfuls of the mixture into balls. Roll in the extra icing sugar to coat lightly and then place on the lined oven trays about 5 cm apart. Flatten the balls until about 1 cm-thick and then press a whole extra almond into the center of each, if desired.
- Bake in preheated oven for 20 minutes, swapping the trays around halfway through baking, or until lightly golden around the edges and cracked on top. Remove form the oven and cool on the trays.
- These ghoribas will keep in an airtight container at room temperature for up to 2 weeks.
- For a slightly soft centre bake these biscuits for only 16 minutes.
This recipe is from Anneka's SBS Food online column, Bakeproof: Moroccan Spice.
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Photography by Alan Benson.