Moroccan almond Ghriba cookies

✔️Lactose-free

These Moroccan almond Ghriba cookies are soft, crumbly and packed with rich nutty flavors. The combination of almonds and sesame gives them that authentic, traditional taste that makes them irresistible. Perfect to serve with mint tea or during special occasions.

Ingredients for approx. 90 cookies

• 250 g vegan butter

• 300 ml sunflower oil

• 150 g powdered sugar

• 150 g ground sesame seeds

• 200 g ground almonds

• 16 g baking powder

• 900 g flour

Instructions

1. Roast the almonds in a preheated oven at 190 degrees for 10 minutes. Let them cool completely.

2. Grind the roasted almonds together with the sesame seeds. Do not grind them too finely. You should still see small pieces for texture. Set aside.

3. In a large bowl, mix the butter with the sunflower oil until combined.

4. Sift the powdered sugar into the bowl and mix for about 30 seconds.

5. Add the ground almonds and sesame seeds and mix again for another 30 seconds..

6. Sift in the baking powder and gradually add the flour. Add the flour little by little until you get a firm, non-sticky dough.

7. Shape the dough into small balls and gently press them flat.

8. Place the cookies on a baking tray lined with parchment paper.

9. Bake the cookies just above the middle of the oven for 10-15 minutes in a preheated oven at 175 degrees. Keep an eye on them, as every oven works differently. The cookies should stay light in color and slightly soft.