Moroccan ghribias with almonds

    25 min

    These small gluten-free Moroccan shortbread biscuits are delicious, especially served with a cup of mint tea. They are very easy to prepare, made essentially from ground almonds and icing sugar. Let them harden slightly and become crisp - they will taste even better.

    2 people made this

    Makes: 15 biscuits

    • 250g ground almonds
    • 125g icing sugar
    • 2 egg yolks
    • icing sugar for rolling
    • 15 whole almonds

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven at 180 C / Gas 4. Line a baking tray with baking parchment. In a bowl, mix the ground almonds and 125g icing sugar. Add the egg yolks and mix to form a smooth paste.
    2. Take lumps of the mixture and shape into balls; there should be enough for 15. Roll the balls in icing sugar and transfer to the baking tray. Place a whole almond on top of each biscuit, pressing it down lightly to keep it in place.
    3. Bake for 15 minutes, or until the biscuits are golden. Allow to cool on a wire rack.

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