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The Whole Foods Kosher kitchen

Moroccan Almond Cookies Recipe. Ghriba. Vegan.

Posted on 10th of April, 2012 by Lévana

Almond Shortbread

These Moroccan Almond Cookies are a  great Moroccan/Sephardi favorite, called ghriba. Traditionally we make them round and top them with a little cinnamon. I am including the Traditional Basic Ghriba recipe here as well, so this Moroccan Almond Cookies variation, although it takes some poetic license, is a welcome change of pace, in terms of both shape and ingredients. These melt-in-your-mouth Almond cookies are totally suitable for gluten-free and are vegan without even trying.

Moroccan Almond Cookies


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. Makes about 3 dozen.

Filed under: Almond Recipes, Cookie Recipes, Dairy-Free Dessert Recipes, Dairy-Free Recipes, Dessert Recipes, Gluten Free Recipes, Gluten-free Cookie Recipes, Gluten-Free Dessert Recipes, Levana Kirschenbaum, Moroccan Dessert Recipes, Moroccan Recipes, Recipes, Sephardi Recipes, Vegan Desserts Recipes, Whole Foods Cookbook, Whole Foods Kosher Kitchen

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5 Questions

  1. SIMA, on Said:

    Made those tonight! Super easy and FA-BU-LOUS!!!! Flavor & texture are superb! Thank you Levana!

    • Lévana, on Said:

      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:-)

    • Lévana, on Said:

      Miriam I find that with very thinly sliced almonds the pastry has more texture. Make sure you use SLICED, not slivered (sticks)