Almond Ghoriba or The Moroccon Cookies are my choice for the second day under Moroccon Cuisine . These cookies are also from the huge batch of cookies that I baked for my friend’s grand kids. I was not sure if kids would like something with nuts and rose , but I was glad when she messaged me that the kids loved them and wanted the recipe so she could bake them there.
The cookies have a crispy crust and a chewy interior, with a very mild aroma of rose.I made these with all pupose flour , and it was excellent. I made a second batch too, and for that I used whole wheat flour, trust me they were equally crisp and had a wonderful texture.The nutty almond , and the orange zest sure were a treat . Orange Zest happens to be my weak point and I love just about anything with it. Whole Wheat Orange Zest Cookies and Orange Fudge are two of my signature recipes with this zest.
This week’s BM theme is Moroccon Cuisine , and I am clubbing this post with Bakeathon .
Moroccan Cookies with orange zest
31/2 tbsp butter
3 tbsp oil
1 cup all purpose flour
1/2 cup almond meal
5 tbsp Icing sugar
Zest of 1 orange
1/2 tsp white rose essence
1 tbsp water
1/2 tsp cardamom powder
1/3 cup almonds , chopped
In a bowl mix together butter, oil, sugar and orange zest.
Add the almond meal and mix well.
Add flour, cardamom powder and mix well.
Add the chopped almonds and mix.
Add the rose essence and water and knead to make a crumbly dough.
Cover and set aside for 30 minutes.
Preheat oven to 175°C.
Take a small portion of the dough and roll it into a ball.
Slightly flatten it and there will be cracks on the edges which is absolutely okay .
Arrange the cookies on a greased tray 1″ apart.
Bake for 10-15 minutes.
Cool on wire rack and store in airtight jar.