This recipe for almond and chocolate ghriba is a delightful treat that combines the rich flavors of chocolate and almonds. These Moroccan-inspired cookies are soft and chewy on the inside with a slightly crisp exterior. Perfect for any occasion, they are easy to make and absolutely delicious. The process involves melting chocolate and butter, mixing it with almond and plain flour, and rolling the dough in icing sugar before baking. The result is a batch...
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Place the chocolate and the butter in a microwave-safe bowl. Heat in 15-second intervals, stopping and stirring each time, until melted and smooth.
Add the sugar, eggs, vanilla extract, and almond extract to the melted chocolate mixture. Stir until smooth and creamy.
Mix in the almond flour, plain flour, baking powder, and salt until well combined. Cover the bowl with cling film and refrigerate for 2 hours or overnight.
Preheat the oven to 180°C (350°F).
Spoon tablespoons of dough and roll into balls. Roll each dough ball in icing sugar until completely coated.
Place the coated dough balls on a lined baking tray and lightly press each cookie without flattening them completely.
Bake in the preheated oven for 10 to 13 minutes, until the cookies are cracked and firm on the outside.
Allow the cookies to cool for 15 minutes before transferring them to a wire rack to cool completely.
Ensure the dough is well chilled before baking to prevent the cookies from spreading too much.
Use high-quality chocolate with 70% cocoa for the best flavor.
Do not overbake the cookies; they should be firm on the outside but soft on the inside.
Can I use milk chocolate instead of 70% cocoa chocolate?
You can use milk chocolate, but the cookies will be sweeter and less intense in flavor compared to using 70% cocoa chocolate.
Can I substitute almond flour with regular flour?
Almond flour gives these cookies their unique texture and flavor. Substituting it with regular flour will change the texture and taste significantly.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week.
Can I freeze the dough?
Yes, you can freeze the dough balls before coating them in icing sugar. When ready to bake, let them thaw slightly, coat in icing sugar, and bake as directed.
Can I make these cookies gluten-free?
You can try substituting the plain flour with a gluten-free flour blend, but the texture may vary slightly.
