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Mar 30, 2012

Moroccan Almond Cookies - Ghriyba

This my Grandma's Recipe!! Being away from home made me miss these cookies so bad that I called my Grandma and asked her foe the recipe. These are not usually made regularly at home in Morocco. They are considered high end pastry (it's quite expensive, since the main ingredient is almonds) and it is usually served in special occasions like a wedding or a party. Ghriyba (Ghoriba) is usually served the famous Moroccan Mint Tea. And it is, oh so good!!! Chewing from the inside, with a little crunch from the icing sugar and the flavors come together perfectly!! The taste of the almonds with the hint of vanilla mixing
with the little bit of Orange Blossom Water I used to shape them, make these cookies unique and absolutely delicious. I have purchased the Orange Blossom Water in an Arab store, but I'm sure you can order it online if you can't find an Arab store near you.


  • 1 pound raw almonds (500g)
  • 8 oz powdered sugar (250g)
  • 6 egg yolks
  • 2 Tbsp melted butter
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 2 Tbsp Orange Blossom Water


  1. Just like in the Almond Chocolate Pie Recipe to remove the skin from the almonds, cover almonds in boiling water and soak for 10 to 15 minutes. Drain and remove skin using your fingers or with a cloth as shown in the video. Allow the almonds to dry completely by letting them sit on a paper towel or a clean, dry cloth uncovered for a few hours or overnight.
  2. Turn the oven of BROIL to preheat.
  3. Process the almonds and powdered sugar (save some for decoration) until you obtain a thick paste.
  4. Add the salt, vanilla and butter. I did not show the step where I added melted butter in the video just because I forgot to record it =) Aren't you glad you're reading this?!
  5. Add the egg yolks, one at a time while mixing well with your hand.
  6. Finally, add the baking powder, roll the dough into fairly big balls and roll in powdered sugar before placing in a baking sheet (lined with parchment paper).
  7. Place the cookies on the bottom rack of the oven. Turn the oven off and let them bake for about 15 minutes (baking time depends on the size of the cookies so check on them after 12 minutes). The cookies need to puff up but do not over bake them; they need to stay white and not turn brown.
  8. (Make Moroccan Mint Tea, invite some friends over and) Enjoy!!!

This recipe makes 38 cookies:
 Nutritional Facts Per Serving: 
108 cal, 9 g carbs, 7 g fat, 3 g protein


  1. Ok..I need to make these too! They look delicious and I love almonds!! :)

    1. I'm sure you'll love them!! <3 Super easy to make as well!!

    2. Can the cookies, or the dough hold up in the freezer?

  2. These are so yummy to eat, and they are easy to make! Thanks for sharing this keeper of a recipe!

    1. I'm glad you gave them a try! I'm making them again today because they're a family favorite <3

    2. hi i,my name is said i m moroccan too i just want say hi and thank you for the recette.

  3. Very fun page. Thanks for sharing this recipe with pleasant video.

  4. I made a half batch but kept the full amount of butter. HOLY COW!!!!

  5. My husbands family is from Fez and he always talks about a special cookie his grandma made for him. I've never had them, but from a recent trip to Morocco I discovered the Orange Blossom water and assumed it was the missing ingredient he couldn't describe. I gave this a shot and surprised him. He LOVES them. Says they are perfect. Thank you for sharing!!

  6. I don't eat sweets but I love baking them for my children.I am glad I found this via you tube.Definitely going to try this...

  7. Hello dear =) i hope that u r fine :) , first , thank you for ur videos , u help me a lot :) , i have a little question about that , what u means turn oven off & let them cooks 12 min , do u means after cooking stay the candy on the oven off or the candy should cooked on the oven after turn it off ?!! & thank you for reading my question :)
    (((,sorry for my english ))

    1. Anas, Thank you for your sweet comment!! Yes, you have to turn off the oven and bake ghriyba just in the heat left in the oven from the preheating. That's the only way to bake them perfectly without burning them. Remember to preheat the oven from the top!! Let me know if you have any other questions!! (Your English is perfect!!! :) )

  8. Hi,
    I got this cookies from my work college and they taste really good so I thought I would give it a try. I made them the first time, turned out 12 mins they were still very soft I ended up turn on the oven at 100 - 150 degree and bake them for total half an hour. They are good but today when I eat one from the glass jar, I was surprised the cookies have gone soft totally. Not crunchy outside and chewy from inside. Any ideas why? Please help. They looks good with those cracks, but not crunchy!!

    1. Hello,
      how big did you make them? they shouldn't be too big for them to bake properly. they need to bake in high heat to get the crunchiness outside. that's why it's important to pre-heat the oven for a good 30 minutes. Let me know!


  9. Hello, as with the last comment, how big? Golf ball size, ping pong ball???
    And also what temperature to set the oven too to pre heat... Not sure I'm getting what that should be.

    Thank you for this recipe.

  10. I really want to make these, but I only have a gas oven which doesn't have the Broil option. Do I just heat the oven and then turn it off? What temperature should I preheat at? Thank you


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