Moroccan Shortbread Cookies “Ghriba” are a staple in any Moroccan household. These shortbread cookies are made with flour, sugar, oil, and almonds.
Serve Ghoriba cookies with Arabic coffee or Maghrebi mint tea.
My mom used to baked these cookies as a treat for Shabbat, happy occasions and holidays. All my non-Jewish Midwestern friends love them too. They used to come over after school on Fridays just to have a fresh baked Ghoriba cookie with tea.
The Moroccan Shortbread Cookies (Ghoriba) originated in the Maghreb region and other parts of the Arab world.
My mom said they used to call this a “sand” cookie in Morocco. It’s crumbly texture and look does resemble sand.
Making Moroccan Shortbread Cookies
Ghoriba cookies require few ingredients and are easy to make. Traditionally made with almond flour, I use all-purpose flour as it is more readily available in my pantry. (The use of almond flour is perfect as a gluten-free option. You will need to add egg yolks as a bonding ingredient.)
Start out by pre-heating the oven to 325 degrees. Mix the flour, sugar, cinnamon, and baking powder in a food processor. Blend in the oil and orange blossom water. Mix until the dough is smooth and doesn’t stick to the bowl.
Scoop out a little dough at a time and form them into a 2″ balls. Place them on a cookie sheet and flatten them. Insert a clove into the middle of each cookie. I finish them off by notching a few slits around the edges for decoration.
Slide the cookie sheet into the oven and bake them for 20-30 minutes. The cookies will firm up and harden.
Remove the Moroccan Shortbread Cookies “Ghriba” from the oven. Display the cookies and serve them with Traditional Moroccan Mint Tea.
Enjoy.
Moroccan Shortbread Cookies “Ghoriba”
Equipment
- Food processor
DESCRIPTION
INGREDIENTS
- 2 cups white flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ cup vegetable oil
- 1 teaspoon orange blossom water (or vanilla)
INSTRUCTIONS
- Preheat oven to 325 degrees.
- In a blender or food processor, mix together flour, sugar, cinnamon, and baking powder. Then blend in oil and orange blossom water. Blend until dough is soft and smooth and doesn't stick to sides of bowl.
- Shape dough into 2" balls and flatten. Evenly space cookies 2" apart on ungreased cookie sheet or on parchment paper. Insert a clove into the middle of each cookie.
- Notch each cookie with 3-5 cuts around outer edge.
- Bake 20-30 minutes until firm. Display on platter.
- Serve with Moroccan Mint Tea.
Notes
NUTRITION
See more desert recipes here.
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