Chocolate & Almond Ghriba

Name: Chocolate & Almond Ghriba
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 20 servings
Cuisine: Moroccan
Ingredients: 0.25 tsp Ground ginger; 1 tsp Salt; 150 g Powdered sugar; 0.5 tsp Ground cinnamon; 200 g Blanched almonds, finely ground; 1 tsp Vanilla extract; 200 g Butter, softened; 3 tbsp Powdered sugar (for dusting); 1 Large egg yolk; 150 g Dark chocolate (70% cocoa), chopped

Buttery, crumbly Moroccan almond cookies studded with dark chocolate. These delicate gems are simple to make and utterly addictive with tea or coffee.

Recipe byChef Amina

Prep 20 min
Cook 15 min
Serves 20

chocolate cookies ghriba almond

Ingredients

Servings

Scaled from 20 base servings — local only.

0.25 tspGround ginger
1 tspSalt
150 gPowdered sugar
0.5 tspGround cinnamon
200 gBlanched almonds, finely ground
1 tspVanilla extract
200 gButter, softened
3 tbspPowdered sugar (for dusting)
1Large egg yolk
150 gDark chocolate (70% cocoa), chopped

View list

Instructions

Prepare oven: Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
Cream butter and sugar: Cream together softened butter and powdered sugar until light and fluffy, about 2–3 minutes.
Add egg yolk and vanilla: Beat in large egg yolk and vanilla extract until well combined.
Add almonds, spices, and chocolate: Fold in finely ground blanched almonds, ground cinnamon, ground ginger, and salt until just combined. Gently fold in chopped dark chocolate.
Shape cookies: Drop rounded teaspoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Gently flatten slightly with the bottom of a glass.
Bake: Bake for 12–15 minutes until the edges are lightly golden but the centers still look slightly underbaked.
Cool: Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Dust and serve: Once cool, dust generously with additional powdered sugar. Serve with mint tea or coffee.