Moroccan Almond Cookies Recipe. Ghriba. Vegan.
We Moroccans love anything made with almonds, whether in cooking or baking. These crescent-shaped almond cookies are a great Moroccan favorite, called ghriba. Consider them theMoroccan cousins of shortbread cookies.
Traditionally we make them round and top them with a little cinnamon sprinkle.
I am including the Traditional Basic Ghriba recipe here as well. This Moroccan Almond Cookies variation takes some poetic license. A welcome the change of pace: in terms of both shape and ingredients.
These melt-in-your-mouth almond cookies are totally suitable for gluten-free. Any good quality gluten-free flour you will choose will work well for this recipe.
Vegan Almond Cookies
They are vegan without even trying. Be sure to use unpeeled almonds: the almond peels pack lots of flavor. A larger bag will be more cost effective. Store it in the freezer after opening.
- 1 cup natural margarine spread (health food stores)
- ¾ cup powdered sugar
- 2 cups flour: all-purpose, whole wheat pastry, or spelt (gluten-free: use any GF flour—I make mine with chickpea flour)
- ¼ teaspoon salt
- ¼ to ½ teaspoon almond extract
- 1 cup sliced unpeeled almonds
- Powdered sugar for dusting the cookies
Preheat the oven to 325°F. In a food processor, cream the margarine and sugar until very light and fluffy. Add the flour, salt, and almond extract and pulse just 2-3 times. Transfer the mixture to a bowl. Add the almonds and mix by hand only until the dough comes together in a ball. Form small crescents. Place on a cookie sheet lined with parchment paper. Bake about 20 minutes, until just golden. Do not allow the cookies to get dark, or they will toughen. Sift some powdered sugar, using a small strainer, over the cookies while still warm.
Store at room temperature in an airtight cookie tin.
This sounds delicious! I will try it this summer!
Please let me know if you plan to visit Chabad in Portland, Maine this summer! It would be fun to see you in Maine!!
Marcia, if your community invites me for a cooking demo in Portland, then I will be in Portland IYH!
Made those tonight! Super easy and FA-BU-LOUS!!!! Flavor & texture are superb! Thank you Levana!
Sima if you go on Facebook, it would be great to share all your comments on Facebook fan page. Nothing encourages the reader to make a dish better than seeing fellow readers make it and enjoy it! Have a great shabbos:-)
I’m looking forward to trying it! Thank you so much & have an easy fast!
This recipe for ghariba calls for sliced almonds. Are they not supposed to be ground?
Miriam I find that with very thinly sliced almonds the pastry has more texture. Make sure you use SLICED, not slivered (sticks)