almond cookies

Moroccan Almond Cookies Recipe. Ghriba. Vegan.

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.

Yield: Makes about 3 dozen.

7 replies
  1. Marcia Annenberg
    Marcia Annenberg says:

    Dear Levana,
    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!!

    Best Wishes,

    • Lévana
      Lévana says:

      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
      Lévana says:

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

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