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Moroccan Almond Cookies
- by S R
Moroccan Almond Cookies
Ghriba
Fragrant · Chewy · Naturally Gluten Free
Ghriba are one of Morocco's most beloved traditional cookies — crumbly on the outside, wonderfully chewy and moist within, with the warm perfume of rose water and cinnamon woven through every bite. The name itself means "strange" or "foreign" in Arabic, a nod to their surprisingly rustic, cracked appearance that belies just how irresistible they are.
What makes these cookies especially wonderful is that they are naturally gluten free, made entirely with ground almonds rather than flour. They have been a staple of Moroccan hospitality for centuries — served with mint tea at celebrations, weddings, and everyday afternoon gatherings. This recipe stays true to the traditional method while being simple enough for any home baker.
Ingredients
The Dough
- Ground almonds (almond flour) 300g / 3 cups
- Palm sugar 150g / ¾ cup
- Icing sugar (for rolling) 60g / ½ cup
- Large eggs 2
- Unsalted butter, melted 40g / 3 tbsp
- Rose water 1 tbsp
Spices & Flavour
- Ground cinnamon 1 tsp
- Ground ginger ½ tsp
- Pure vanilla extract 1 tsp
- Baking powder (GF certified) ½ tsp
- Salt pinch
- Whole blanched almonds (to top) 20
Method
Mix the dry ingredients
In a large bowl, combine the ground almonds, caster sugar, cinnamon, ginger, baking powder and salt. Stir well to distribute evenly.
Add the wet ingredients
Beat the eggs lightly in a small bowl, then add them to the dry mixture along with the melted butter, rose water and vanilla extract. Mix until a soft, slightly sticky dough forms. If it feels too wet, add a tablespoon of extra ground almond.
Chill the dough
Cover the bowl with cling film and refrigerate for at least 30 minutes. This firms up the dough and makes it much easier to roll, and also allows the flavours to develop beautifully.
Preheat and prepare
Preheat your oven to 170°C / 340°F (fan). Line two baking trays with parchment paper. Place the icing sugar in a shallow bowl ready for rolling.
Shape the cookies
Scoop heaped tablespoons of dough and roll into smooth balls (about the size of a walnut) between your palms. Roll each ball generously in the icing sugar, coating completely, then place on the prepared tray about 5cm apart.
Top with almonds
Gently press one whole blanched almond into the centre of each cookie. The ball will flatten slightly — this is exactly right. The characteristic cracked surface will develop beautifully in the oven.
Bake to perfection
Bake for 13–16 minutes until the cookies are lightly golden at the edges and the icing sugar coating has cracked — the tops should remain pale and the centres will look slightly underdone. They firm up as they cool, so do not over-bake.
Cool and serve
Leave to cool on the tray for 10 minutes before transferring to a wire rack — they are delicate when warm. Once fully cooled, dust lightly with extra icing sugar if desired. Serve with Moroccan mint tea for an authentic experience.
✦ Baker's Notes & Tips
- Use blanched almond flour rather than whole almond meal for a finer, more delicate texture in the finished cookie.
- Rose water varies in strength by brand — start with 1 tablespoon and taste the dough. You want it fragrant but not overpowering.
- Do not skip the chilling step. It is what makes the dough rollable and gives the cookies their characteristic cracked coating.
- The cookies should look underdone when you take them out — this is intentional. They will set as they cool and the inside will remain beautifully chewy.
- For extra fragrance, add ½ teaspoon of orange blossom water alongside the rose water.
- These keep wonderfully in an airtight tin for up to one week and actually improve in flavour after a day or two.
- To make them vegan, substitute the eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 10 mins) and use vegan butter.
- Posted in:
- almond
- almond cookies
- gluten free
- gluten free cookies
- gluten free vegan
- healthy
- Healthy Baking
- healthy dessert
- Healthy Eating
- healthy lifestyle
- healthy living
- morccan cookies
- Vegan
- Vegan Diets
