Moroccan Walnut Ghriba is a chewy cookie made of almond flour, crushed walnuts, cocoa powder, and a hint of apricot flavor. With such a beautiful nutty flavor, this cookie pairs perfectly with fresh Moroccan tea or Arabic coffee.
An Introduction to Ghriba Cookies
Ghriba is a famous North African cookie made of nuts, butter, sugar, and flour. It resembles a crinkle cookie in looks, but it’s chewier, softer, and has a nutty flavor. These cookies are usually served at social gatherings and celebratory events such as weddings, engagement parties, and Eids (religious holidays). They are typically filled with Moroccan mint tea or Arabic coffee. While each North African country has its own Ghriba versions and ingredients, the most common Ghribas in Morocco are almond, coconut, and walnut Ghribas. Today, we are making the latter!
Making the Walnut Ghriba
While preparing Ghribas only takes 25 minutes, there are a few keys to a successful chewy cookie!
Almond flour is the best option for a soft Ghriba. However, you may grind whole almonds or roasted room-temperature peanuts if almond flour is unavailable. Be careful not to use nuts and butter because your cookie may turn greasy and absorb all the powdered sugar.
It’s also essential to use vanilla sugar instead of vanilla extract. While they may have the same flavor, vanilla sugar will add to the crunchiness layer you want to surround this cookie and absorb some of the liquid from the apricot jam.
Speaking of which, apricot jam is the secret ingredient you want to include in this recipe! Not only does it add a beautiful hint, but it also makes the cookie super chewy. You may substitute honey for the jam, but do not skip this step!
Last but not least, orange blossom water will add a nice hint. It’s optional, and you may skip it. However, if you add it, you mustn’t dip your cookie balls in an orange blossom water bowl. Rubbing your hands with some orange water before forming each ball is enough. Otherwise, your cookie may be too liquid, and you won’t have a beautiful sugar coating when baking.
Serving the Beautiful Ghriba
Once these yummy treats are out of the oven, allow a few minutes before transferring them to a serving platter. I love enjoying the warm cookies and pairing them with tea or milk. They are flourless and contain little sugar, so I don’t feel guilty indulging in a couple or more! Bessaha!
Moroccan Walnut Ghriba
Ingredients
- 1 cup almond flour (or peanut powder)
- 2 cups finely crushed walnuts
- 1 Tbsp cocoa powder
- 1 tsp vanilla sugar
- 2 tsp baking powder
- a smidgen of salt
- 1/2 Tbsp apricot jam (Honey may be substituted)
- 1/2 Tbsp unsalted butter, room temperature (room temperature)
- 1 large egg
Coating Ingredients
- 1 cup confectioners sugar (see notes for substitute)
- 15 walnut halves
- 2 Tbsp orange blossom water (optional)
Instructions
- Mix almond flour, finely crushed walnuts, baking powder, vanilla sugar, cocoa, and salt in a large bowl.
- In a separate bowl, whisk butter, jam, and eggs. Combine with the mixture of nuts and mix by hand to form a dough. The dough texture should be easy to shape into balls. If it's too dry, add an egg yolk.
- Allow your dough to rest for a few hours or overnight in the fridge.
- Rub your hands with orange blossom water before shaping each ball. This step is optional, so you may skip it and continue forming the balls. Allow the balls to rest for 15 minutes before dipping them in the confectioners' sugar.
- Dip the balls in the confectioners' sugar five to six times and place them on a parchment-lined baking sheet. Place half a walnut on top of each cookie ball, then gently push down to slightly flatten the cookie.
- Place the cookies in the middle level of a preheated 350 F degree oven (180 C). Bake for 10 minutes, being careful not to overbake.
- Remove the cookies from the oven and leave them on the baking sheet for a few minutes before transferring them to a serving platter. Enjoy with a cup of tea, coffee, or milk.
Notes
- Do not dip the balls in the orange blossom water; the cookies will absorb all the confectioners’ sugar.
- You may substitute 3/4 cup powdered sugar + 2 tsp corn starch for the confectioners’ sugar.
- Store ghribas in an airtight container for up to 21 days. Do not refrigerate.
Looking for more sweet and nutty desserts? Check out this healthy Sellou recipe!
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Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Hi, Ashok! Thank you so much for your comment! I’m so glad you guys liked this recipe; my family loves these cookies as well! Thanks again 😊