250g ground almonds
125g icing sugar
3 egg yolks
1 tablespoon melted butter
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon orange blossom water
Entered by Kate Steaggles on 10/01/2014
I first tasted these macaroon-type biscuits whilst on holiday in Marrakesh. They were so tasty I was desperate to recreate them at home when I returned. After no success in finding a good recipe, I came up with this after many attempts in the kitchen. I make them for friends and family on special occasions, but they don’t last long. It’s impossible to eat only one!
Preheat the oven to 180°c.
- Grease and line a baking tray with baking parchment.
- Combine the ground almonds and icing sugar in a mixer.
- Add the salt, baking powder and melted butter and mix again.
- Add the egg yolks, one at a time. Add the orange blossom water and mix until a dough has formed.
- Put about a tablespoon of icing sugar in a small bowl.
- Take dessertspoons of the dough, roll into small balls and then in the icing sugar and place on the baking tray. If the dough sticks to your hands you may find dipping your fingers in a bowl with a small amount of the orange blossom water in before handling the dough makes this stage easier.
- Repeat until all the dough is used up. Depending on the size you choose for the ghoribas you may need another baking tray.
- Place in the oven for around 20 minutes or until the ghoribas have risen and are golden around the edges. They will develop cracks on the surface.
- Leave to cool on a wire rack.
- One cool, nibble with a cup of tea!