Ghriba almond and coconut cookies, a classic of moroccan pastry making
These small cookies, as humble as they are tasty, are one of those traditional Moroccan pastry recipes that can be prepared in a moment and make your whole day. Made with grated coconut, powdered sugar and egg, they do not have butter or flour, but they are tender and with a moist point inside that makes them very pleasant to bite. In Morocco, they are a classic, especially during the Ramadan or the Feast of the lamb, when they fill the trays along with other homemade sweets such as the almond briouats or the gazelle horns with their delicate almond filling and unmistakable aroma of orange blossom. They are also perfect to accompany a good Moorish tea in the afternoon or to share with the family on any given day. Within the Moroccan sweet cuisine, this is one of the simplest and most appreciated elaborations. The recipes vary according to the region or the family, but they all have something in common: they are irresistible.
Ingredients
Materials
- Large bowl
- Silicone spatula or wooden spoon
- Baking paper (parchment paper)
- Grater
Preparation
Prepare all the ingredients.
In a large bowl, put the egg and sugar. Beat with a hand whisk until the mixture is creamy and without lumps. Add the sunflower oil, the jam and the lemon zest. Stir with a spatula until everything is well incorporated.
Add the grated coconut in several batches, mixing each time so that it is uniformly integrated. Then add the ground almonds, the peanuts and the baking powder also little by little, mixing well after each addition. The resulting dough should be well united, moist and a little sticky, which is normal.
Grease your hands with a little sunflower oil (or orange blossom water) to prevent the dough from sticking. Form small balls, making sure they have a similar size so that they bake evenly. Flatten slightly with the palm of the hand.
Dredge each ball in powdered sugar and place them on a baking sheet lined with parchment paper, leaving space between them. Make a small indentation in the center of each one with the tip of your thumb, without pressing too hard. Preheat the oven to 350°F/180 ºC with heat up and down. When it reaches the temperature, bake for 10-15 minutes, until the cookies are lightly browned.
Remove from the oven and let cool completely on a wire rack. As they cool, they harden a little on the outside, but remain tender on the inside, and that's it!
Observations
Can coconut ghriba be made without eggs?
Yes, you can substitute the egg for vegetable alternatives if you need an egg-free version. The most common is to use 1/4 cup/60 ml of vegetable condensed milk, which adds sweetness and binds the ingredients well. You can also use a tablespoon of ground chia or flax seeds with three tablespoons of water, letting them stand until they gel. The result will be different in texture, but the cookies will remain soft on the inside.
Can I substitute peanuts or almonds for another ingredient?
If you can't use peanuts or almonds, you can substitute them with the same amount of additional shredded coconut or even fine grits. This will maintain the structure of the dough, although the flavor will change slightly. Be sure to adjust the amount of oil or jam a little if the dough becomes too dry.
How do I keep the ghriba from falling apart during baking?
It is important not to overload the dough with dry ingredients or over-knead it. The mixture should be moist, soft and somewhat sticky. It is also important to keep the balls well compacted and not to press too hard when making the central indentation. Baking them on a tray lined with parchment paper and without air fan in the oven also helps them keep their shape.
Can they be prepared in advance and how do they keep?
Yes, these cookies can be prepared in advance. Once they are cold, store them in an airtight container at room temperature. They keep well for 4 to 5 days. If you prefer to make the dough ahead of time, you can keep it covered in the refrigerator for up to 24 hours before shaping and baking.
Can I bake the ghriba in an air fryer?
Yes, you can adapt them to the air fryer. Preheat the fryer to 320°F/160°C, place the cookies in the basket with parchment paper and cook them for 8 to 10 minutes. Keep an eye on the browning, as each fryer model may vary. The inside will be tender and the outside slightly firm if you respect the times.
What other versions of ghriba can be prepared?
Ghriba can be made in many variations depending on the region or taste. You can add cinnamon, orange blossom water or orange zest to flavor them. You can also replace coconut with fine semolina, or prepare versions with nuts, pistachios or even cocoa. Changing the marmalade for bitter orange, apricot or peach or even red fruits also gives an interesting twist to the final flavor.
Cookware
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