Ghoriba Cookies
Moroccan almond cookies that are perfect for the Holiday Season!
Ingredients
- 1 cup (150 g) all-purpose flour
- ½ cup (75 g) semolina or ½ cup ground almonds
- ½ cup (100 g) unsalted butter softened
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp orange blossom water or rose water (optional, for floral flavor)
- ¼ tsp ground cinnamon (optional, for extra warmth)
- ¼ tsp salt
- ¼ cup (40 g) whole almonds (optional, for garnish)
Instructions
- In a mixing bowl, combine flour, semolina, powdered sugar, cinnamon (if using), and salt.
- Add the softened butter and mix with your hands or a spatula until the dough becomes crumbly and sand-like.
- Stir in the vanilla extract and orange blossom or rose water.Gently knead until the dough forms a smooth, slightly sticky ball.
- If the dough feels too dry, add a bit more butter or a splash of water.
- Preheat the oven to 175°C (~350°F) and line a baking sheet with parchment paper.
- Roll small portions of dough into 1-inch balls, or shape them into crescents if you prefer.
- Arrange on the baking sheet about 2 cm apart.
- Lightly flatten each ball to smooth the surface.
- If desired, press a whole almond into the center of each cookie for decoration.
- Bake for 12–15 minutes, until the edges are lightly golden but the tops remain pale with fine cracks.
- Watch closely—Gohriba should stay tender, not browned.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust lightly with powdered sugar for a traditional finish.
Notes
Tips
- Substitute almond flour for part of the semolina for extra richness.
- Store in an airtight container for up to 1 week.
- These cookies pair perfectly with Moroccan mint tea or Greek coffee.
Nutrition
Calories: 120kcal
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