🌙 Moroccan Almond Crinkle Cookies (Ghriba)

A golden bite of orange-kissed almond, wrapped in sugar and tradition — soft, aromatic, and simply unforgettable.

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Inspired by the flavors of North Africa and the breeze of the Mediterranean, these almond cookies carry the essence of orange blossoms, toasted almonds, and gentle sweetness.

📝 Ingredients (makes 16–18 cookies)

• 250 g almond flour

• 50 g brown sugar (mascabado)

• 1 egg at room temperature

• Zest of 1/2 orange

• 4 tablespoons (60 ml) orange juice

• 1 pinch of salt

• 7 g baking powder (1 1/2 teaspoons)

• Powdered sugar (for coating)

• Whole blanched almonds (for garnish)

🍳 Instructions

1. Preheat the oven

• Set your oven to 180°C (350°F) and line a baking tray with parchment paper.

2. Make the dough

• In a bowl, mix almond flour, brown sugar, salt, orange zest, and baking powder.

• Add the egg and orange juice. Mix until a soft, slightly sticky dough forms.

3. Shape and coat

• Take small portions of dough and roll into walnut-sized balls.

• Roll each ball generously in powdered sugar until fully coated.

• Place them on the baking tray with space between each.

4. Press and decorate

• Press a blanched almond into the center of each cookie.

• Gently flatten the cookie slightly to create cracks around the almond.

5. Bake and cool

• Bake for 30 minutes, or until the cookies are cracked and lightly golden underneath.

• Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

🌿 Kuisit Tip

For a true Moroccan touch, serve these cookies with warm mint tea and a slice of orange on the side. The floral aroma of orange zest and the sweet crunch of powdered sugar bring a nostalgic charm that feels like a celebration in every bite.