If everything goes as planned, this recipe should be posted automatically while I am on my way to Morocco in just a few days! I rarely schedule my posts but it’s so convenient to be able to arrange a little post for you so my blog doesn’t go into sleeping mode while I am travelling. Thanks Squarespace and thanks technology!
I made these chocolate and almond ghribas a few weeks ago for our Lilou’s birthday, and they were seriously something, everyone LOVED them. My mom even asked me for the recipe. Can you imagine?
Don’t worry, Lealia did have a girly cake decorated with pink flowers and stuff but I also wanted her to experience what birthdays means to me: a lot of chocolate. So I made chocolate ghriba. This almond and chocolate version has been on my mind ever since I posted a matcha and walnut ghriba, and I am delighted it’s finally #ontheblog. I have been working on a few version and this one is definitely the best.
Ghribas are Moroccan cookies that come in different flavours, the majority of them all have one thing in common: they are all cracked and chewy. These ones are quite rich, super chocolaty and almondy, soooo addictive. Don't forget to check out my coconut and matcha ghribas!
I haven’t been to Morocco for a while so I cannot wait to be back! I am going there for work and a bit of family time. Bye, bye friends! See you in Rabat!
Almond and chocolate ghriba
Makes 21 chocolate ghribas
- 200 gr chocolate, 70% cocoa
- 50 gr unsalted butter, softened
- 100 gr caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 150 gr almond powder
- 100 gr plain flour
- 1 heaped teaspoon baking powder
- ½ teaspoon salt
- 150 gr icing sugar to coat the cookies
• Place the chocolate and the butter in a microwave-safe bowl stopping and stirring at 15 seconds intervals until melted and smooth. Add in the sugar, the eggs and the vanilla and almond extract. Stir all the ingredients together until smooth and creamy. Add in the almond flour, plain flour, baking powder and salt and mix all the ingredients together until well combined. Cover with cling film and place in the fridge for 2 hours or overnight.
• Preheat oven to 180 C (350 F).
• Spoon tablespoons of dough and roll into a ball. Roll each dough ball in icing sugar until completely coated. (You can discard the remaining icing sugar, if any, or keep it for another recipe.)
• Transfer the cookies on a lined baking tray and lightly press each cookie (do not flatten the cookies completely).
• Place in the oven and bake for 10 to 13 minutes, until the cookies are cracked and firm on the outside.
• Wait 15 minutes for the cookies to cool down and firm up before transferring them to a wire rack to cool completely, otherwise you might damage them.
• Keep the cookies in an airtight container to prevent them from drying out for up to 10 days.