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200g dark chocolate (70% cocoa)
50g unsalted butter, softened
100g caster sugar
2 free-rang organic eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
150g ground almonds
100g all-purpose flour
1 heaped teaspoon baking powder
½ teaspoon salt
150g icing sugar
200g dark chocolate (70% cocoa)
50g unsalted butter, softened
100g caster sugar
2 free-rang organic eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
150g ground almonds
100g all-purpose flour
1 heaped teaspoon baking powder
½ teaspoon salt
150g icing sugar
For Eid al-Fitr, which begins on March 19th, we’re baking some of the most delicious Moroccan cookies this year: Chocolate Almond Ghriba. They are crispy on the outside, chewy on the inside, and wonderfully chocolatey—simply divine. The dough is quick to prepare, but it needs to rest in the fridge overnight, so be sure to start in in plenty of time!
How to make Chocolate Almond Ghriba cookies
How to make Chocolate Almond Ghriba cookies
Chop the chocolate finely.
Melt it in a Bain Marie.
Add the sugar and eggs to a bowl.
Add the vanilla and almond to it.
Stir it all together until combined.
Add the almond flour to the mixture.
Sift in flour, salt and baking powder.
Mix it together into a smooth dough.
Stir the butter into the warm melted chocolate.
Add the chocolate to the dough when the butter has melted.
Stir it together until the dough is well combined.
Spoon the dough into a clean bowl and cover it.
Place the bowl in the fridge and let the dough rest overnight.
The next day the dough has firmed up, knead it well but briefly.
Preheat the oven to 200°C and line the baking tray with waxed paper
Weigh pieces dough of 20g each.
Roll the dough pieces into balls.
Cover the balls in icing sugar.
Flatten them slightly using a spoon.
Place the cookies on the baking tray.
Place them 5 cm apart.
Bake the cookies for 10-13 minutes.
Then these Chocolate Almond Ghriba cookies will be crispy on the outside but chewy on the inside
Allow the cookies to cool for 15 minutes, on the baking tray
Allow the cookies to cool for 15 minutes, on the baking tray
Then lightly dust the cookies with icing sugar.
Serve the chocolate almond Ghriba with some apple tea.
If you are celebrating Eid al-Fitr, we wish you a wonderful celebration!