Gluten-Free Moroccan Ghriba Cookies
Simple ingredients are blended together to create a dense, not-too-sweet cookie in this take-off of a classic Moroccan cookie called ghriba.
Ingredients
- 2 tablespoons unsalted butter, at room temperature
- 1 egg large, at room temperature
- ¼ cup sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons almond flour
- 1 teaspoon baking powder
- 2 ¼ cups walnut pieces, coarsely ground in a food processor
- 1 cup powdered sugar
Instructions
- In a large bowl, beat the egg and butter together with an electric mixer on medium speed. Add sugar and cinnamon and beat well to combine.
- In a small bowl, whisk together the flour and baking powder. Beat into the batter and then add the walnuts. Mix on low speed until smooth. Place bowl in fridge and chill for 30 minutes.
- When ready to bake, preheat oven to 350° F and line two baking sheets with parchment paper. Place powdered sugar in a bowl.
- Remove the dough from the fridge and roll into 1-inch balls. Roll in sugar and place on baking sheet 1- inch apart. Place in the oven and bake for four minutes; then rotate sheets and bake cookies until they are golden, firm at the edges, and slighly cracked on top, another 3-5 minutes. Remove from oven, let cool on the sheet, and dust with more powdered sugar before serving.
- Store in an airtight container at room temperature for 5 days.
Nutrition
Calories: 33kcalCarbohydrates: 9gProtein: 0.001gFat: 0.01gSodium: 21mgPotassium: 0.3mgFiber: 0.01gSugar: 8gVitamin A: 0.1IUVitamin C: 0.001mgCalcium: 12mgIron: 0.03mg
Did you make this recipe?Let me know in the comments how it went!