There are many version of this Moroccan cookie. The kind I will be sharing with you today is made with finely ground almonds and golden flax seeds. Traditionally, this kind is made with almonds and sesame seeds, but since I'm allergic to sesame seeds, I used flax seeds instead, which works great.
I challenge you to "go Moroccan" and give these cookies a try. You won't be disappointed :o) If you do, I would love to hear how you liked it.
|Nice crackly top!|
This cookie is very easy and quick to make, if you have all the ingredients. It took me less than 2 hours, from start to finish to make one batch of cookies.
|Look at that signature cracked top :o)|
Ghriyba with Almonds and Flax Seeds
(adapted from a recipe I received from my friend FatimaZahra Yanouri on Facebook)
Yields: 25 cookies
- 150 gr raw almonds (with skin), finely chopped in the food processor (or 150 gr almond meal)
- 100 gr sugar, finely ground in the food processor
- 50 gr golden flax seeds, finely ground in spice or coffee grinder (or 50 gr golden flax meal)
- 250 gr all purpose flour
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 56 gr butter, melted and cooled
- 122 gr vegetable oil
Combine all the ingredients in the bowl of a KitchenAid mixer or a large food processor. Mix on low speed until the dough sticks together when pressed in the palm of your hand (this takes about 5 minutes in the KitchenAid, and even less time in the food processor).
Roll dough into 28 gr balls, and flatten slightly in your hand, and place cookies on a parchment lined cookie sheet, about 1" apart.
When your cookies are ready to bake, place the cookie sheet in the middle of the oven and immediately reduce the temperature to 350F.
Bake the cookies for 15 minutes. Rotate the cookies sheet (for even baking) and bake for an additional 10 minutes.
Serving: you can roll the cookies in powdered sugar or serve them in paper muffin liners.
Variation: replace the same amount of flax seeds with sesame seeds.