Almond Ghriba
Ingredients
- 500 gAlmond with skin (ground into fine powder)
- 200 gWhite sugar
- 2 pcEgg (whole)
- 1 pcCitrus limon (L.) Burm. f. (finely zested)
- 1 tbspApricot jam (extra or classic)
- 1 tspBaking powder
- 2 tbspOrange blossom water (to be divided between the dough and the shaping)
- 150 gIcing sugar (sifted)
Method
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.
- 1
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
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
Incorporate the eggs one by one. Work the dough by hand: it should be supple, homogeneous, and slightly sticky without running.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight metal tin away from humidity for up to 10 days.
