Ghriba Moroccan Cookies

🍪 Ghriba Moroccan Cookies

Makes 15 cookies

Ingredients

Cookie Dough

  • 1⅓ cups almond flour (225 g), blanched and sifted
  • 3 Tbsp cornstarch (20 g)
  • 1 tsp baking powder
  • ¼ cup powdered sugar (50 g)
  • 2 Tbsp butter, melted and cooled
  • 2 medium egg whites, room temperature
  • 1 Tbsp apricot jam
  • Zest of ½ lemon

Dipping & Coating

  • ½ tsp orange blossom water
  • ½ cup water
  • ½ cup powdered sugar (100 g), for dusting

Instructions

  1. Preheat oven to 360°F (180°C fan). Line 2 baking sheets with parchment paper.

  2. In a large bowl, sift together 1⅓ cups almond flour, 3 Tbsp cornstarch, ¼ cup powdered sugar, and 1 tsp baking powder.

  3. Mix in 2 egg whites, 2 Tbsp melted butter, 1 Tbsp apricot jam, and zest of ½ lemon. Use hands to combine until a smooth, sticky dough forms.

  4. In a small bowl, combine ½ tsp orange blossom water with ½ cup water. Dampen palms (not soaking) to handle the sticky dough.

  5. Scoop ~1 Tbsp dough per cookie and roll into balls between damp palms.

  6. Roll each ball generously in powdered sugar to coat evenly.

  7. Arrange on lined trays and gently press each to ½ inch thickness. Bake for 15 minutes until golden on the edges.

  8. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Tips

  • Use fine blanched almond flour (not almond meal); sift to remove lumps
  • Orange blossom water can be replaced with rosewater, orange extract, or vanilla
  • Apricot jam can be swapped for peach jam or orange marmalade
  • Dough should stay sticky—avoid adding extra dry ingredients
  • Roll generously in powdered sugar for the classic crackle
  • Do not overbake; centers should stay soft and chewy
  • Store in an airtight container at room temperature for 2–3 weeks

🛒 Shopping List

Pantry

  • 1⅓ cups almond flour (225 g)
  • 3 Tbsp cornstarch
  • 1 tsp baking powder
  • ¾ cup powdered sugar total (¼ cup for dough + ½ cup for coating)
  • 1 Tbsp apricot jam

Dairy & Eggs

  • 2 Tbsp butter
  • 2 egg whites

Produce

  • ½ lemon (for zest)

Specialty

  • ½ tsp orange blossom water

Attribution

Adapted from Sugaryums – Moroccan Cookies