Rose and almond cookies - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rose and almond cookies By You Magazine - April 29, 2018 Recipes for the quintessentially Moroccan cookies known as ghriba vary locally but they all have one thing in common: they are cracked on the outside and chewy on the inside. Flavouring possibilities are endless. The most popular varieties are almond, coconut and walnut. I love these cakey, almondy ghriba subtly scented with rose. Matt Russell MAKES 14 300g ground almonds 80g caster sugar 1 heaped tsp baking powder ½ tsp salt 30g unsalted butter, softened 2 large eggs 1 tsp rosewater 100g icing sugar, for coating 1. Preheat the oven to 180C/ 160C fan/gas 4. Line a baking tray with baking paper. 2. Place all the ingredients except the icing sugar in a large bowl and use your hands or a large spatula to mix them together until you have a smooth and slightly sticky dough. Scoop the dough in single tablespoonfuls and roll each into a ball, then roll each ball in icing sugar until completely coated. 3. Transfer the coated dough balls to the lined baking tray and lightly press each with the palm of your hand, but don’t flatten them completely. 4. Immediately bake for 15-18 minutes until the cookies are cracked and firm on the outside. Remove from the oven and leave to rest on the tray for 10 minutes before transferring them to a wire rack to cool completely. 5. Store the cookies in an airtight container to prevent them from drying out. They will keep for up to 7 days. SAVE 25% ON NARGISSE’S NEW BOOK Casablanca: My Moroccan Food will be published by Mitchell Beazley, price £20. It’s the delicious, inspiring debut from Nargisse Benkabbou, named a rising food star for 2018. Rooted in traditional Moroccan cuisine, the recipes celebrate Nargisse’s heritage and authentic Moroccan spirit while being accessible for modern home cooks. As well as loads of pantry wisdom and easy, essential Moroccan basics, chapters cover starters to share, vegetarian dishes, meat, poultry, seafood, breads and sweets. To order a copy for £15 (a 25 per cent discount) until 13 May visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved