Almond Ghriba

A cracked, powdery crust hiding a moist and melting heart. The scent of lemon and almond fills the kitchen, featuring a dense texture that stays together.

• Prep time: 35 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1187
• Protein: 28 g
• Carbs: 95 g
• Fat: 73 g

Ingredients

• 500 g Almond with skin ( ground into fine powder )
• 200 g White sugar
• 2 piece Egg ( whole )
• 1 piece Citrus limon (L.) Burm. f. ( finely zested )
• 1 tbsp Apricot jam (extra or classic)
• 1 tsp Baking powder
• 2 tbsp Orange blossom water ( to be divided between the dough and the shaping )
• 150 g Icing sugar ( sifted )

Instructions

1. Preparation of the base

   Mix the almonds with the skin until a fine powder is obtained. It should not become oily or form a paste at this stage.

2. Mixing and flavoring

   Mix the almond powder with the white sugar, baking powder, lemon zest, and one tablespoon of orange blossom water. Add the apricot jam which will serve as a binder and add softness.

3. Binding the dough

   Incorporate the eggs one by one. Work the dough by hand: it should be supple, homogeneous, and slightly sticky without running.

4. Shaping and coating

   Moisten your hands with the rest of the orange blossom water. Form walnut-sized balls. Roll them generously in icing sugar so that a thick layer adheres well to the surface.

5. Baking and cracking

   Bake at 170°C. Monitor the formation of cracks. The biscuits should remain light; if they brown too much, they will lose their melting heart.

Chef's tips

• Do not overwork the dough once eggs are added to prevent almond oil from separating.
• Let the dough rest for 15 minutes in the fridge before shaping the balls; they will hold their shape better during baking.

Storage

Store in an airtight metal tin away from humidity for up to 10 days.