Rose and Almond Ghriba | Recipe Cart
These delightful cookies, which are adapted from "Casablanca: My Moroccan Food” by Nargisse Benkabbou (Firefly, 2018), are like a cracked and cakey rose lukum,
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula
- Measuring spoon
- Kitchen scale
- Cooling rack
- Airtight container
Ingredients
- 2/3 cup/100 grams confectioners’ sugar, for coating
- 2 3/4 cups/300 grams ground almonds
- 1/3 cup plus 1 tablespoon/80 grams granulated sugar
- 2 large eggs
- 2 tablespoons unsalted butter, softened
- 1 heaped teaspoon baking powder
- 1 teaspoon rose water
- 1/2 teaspoon kosher salt
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