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Walnut and orange ghriba recipe
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13 ratings
"I chose this recipe because ghriba is simply the most iconic cookie! We always serve it for teatime and you’ll never find a Moroccan teapot that doesn’t have some sort of ghriba next to it," says Nargisse Benkabbou, food blogger and cookbook author of Casablanca. "It’s a simple recipe that doesn’t need many ingredients, yet the result is delicious and addictive." See method
Ingredients
- 170g walnut halves
- 80g caster sugar
- 200g ground almonds
- 1 heaped tsp baking powder (gluten-free if needed)
- ½ tsp salt
- ½ tsp ground cinnamon
- 30g unsalted butter, softened
- 2 large eggs
- 1 tsp orange extract
- 80g icing sugar, for coating
Each serving contains
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Energy
1030kj
248kcal
12%
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Fat
19g
27%
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Saturates
3g
15%
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Sugars
13g
14%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 13.7g
Protein 6.1g
Fibre 0.1g
Method
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Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with nonstick baking paper.
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Put the walnuts and sugar in a food processor and blitz to a fine powder. Transfer to a mixing bowl and add the other ingredients, apart from the icing sugar. Mix to a smooth, slightly sticky dough.
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Divide into 14 pieces, roll each into a ball, then roll each ball in icing sugar to coat completely. Transfer to the lined baking tray and lightly press each ball with the palm of your hand.
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Bake for 15-18 mins, until cracked and firm. Cool on the tray for 10 mins before transferring to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.