Rose and Almond Ghriba
Updated July 28, 2020
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup/100 grams confectioners’ sugar, for coating
- 2¾cups/300 grams ground almonds
- ⅓cup plus 1 tablespoon/80 grams granulated sugar
- 2large eggs
- 2tablespoons unsalted butter, softened
- 1heaped teaspoon baking powder
- 1teaspoon rose water
- ½teaspoon kosher salt
Nutritional analysis per serving (16 servings)
190 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 5 grams protein; 91 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place confectioners’ sugar in a small bowl.
- Step 2
Place all of the remaining ingredients in a large bowl and use your hands or a large spatula to mix them together until you have a smooth and slightly sticky dough. Scoop the dough in heaping single tablespoonfuls (about 30 grams each) and roll each into a ball, then roll each ball in confectioners’ sugar until completely coated.
- Step 3
Transfer the coated dough balls to the lined cookie sheet and lightly press each with the palm of your hand, but don’t flatten them completely.
- Step 4
Immediately bake for 15 to 18 minutes until the cookies are cracked and firm on the outside. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container to prevent them from drying out. They will keep for up to seven days.
Private Notes
Comments
Can you use almond flour in this recipe or is it ground too fine?
These cookies sound great, but where can I get rosewater?
NYT Notes: - Almond flour = ground almonds - coat with confectioners sugar after baking - rose water can be found in most large supermarkets; can use orange water or vanilla
A nice cookie that isn't overly sweet. This recipe is similar to the NYT recipe for Almendrados, which uses lemon zest. Since I didn't have any rose water, I used lemon zest and lemon extract. Since I was mailing the cookies, I rolled them in granulated sugar instead of powdered sugar.
if strictly kosher, you could eschew the baking powder, and make these for Pesach.
Made a half batch this AM after reading comments. I used Bob’s Red Mill Super Alm. Flour, a 1/2 Tsp. almond extract, 1 Tsp. culinary rose water, 1/4 Tsp. cardamom. I put 3 drops of red food coloring so batter was a pale pink. I’ll do a green version next, I didn’t double roll in powdered sugar or refrigerate the batter before baking. The cookies gave a faint taste of the cardamom & rose water. I baked at 16 minutes & using a small cookie scoop, got 15 cookies from that halved recipe. A keeper!