Almond Cookies are a great Moroccan 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.
- 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.