Ghriba Healthy. Ghriba are a dry cookie, ideal for dunking in a coffee or drinking alongside tea. But, they have a sandy texture that some people just don't like. I never made authentic ghriba because MarocBaba couldn't eat them (he has celiac disease) so instead I made a few different kinds of ghriba that were similar to the real deal but were all gluten free.

When it comes to ghriba, the flavoring possibilities are endless. The most popular varieties are almond, coconut and walnut. Alternatively, melt the chocolate in a heatproof bowl set. You can cook Ghriba Healthy using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Ghriba Healthy

You need of Pour Ghriyba, liste des ingrédients:.
It's 300 g of cacahouètes légèrement torréfiées (pas trop foncé à peine dorée, 5 min au four à 350F).
It's 200 g of graines de sésames légèrement torréfiées (acheté dorée ou pareil que les cacahouètes).
It's 2 of œufs.
It's of zest de 1 citron.
You need 1 of sachet de sucre vanille.
It's 1 of cac de fleur d’oranger.
You need 120 g of sucre de cannes (ou sucre stevia pour une version encore plus légère).
It's 70 g of noix de Grenoble pour décoration.

These Moroccan Walnut Cookies (Ghriba) are chewy, nutty, and highly addictive. Mediterranean countries love their nut-based treats: amoretti, kataifi, Greek butter cookies, and almost every country has their variation on baklava. I am including the Traditional Basic Ghriba recipe here as well, so this Moroccan Almond Cookies variation, although it takes some poetic license, is a welcome change of pace, in terms of both shape and ingredients. These melt-in-your-mouth Almond cookies are totally suitable for gluten-free and are vegan without even trying.

Ghriba Healthy step by step

Mixer cacahouètes, graines de sésame et sucre, jusqu’à l’obtention d’une pâte collante, il ne doit plus y avoir de morceaux (~5min ca dépend des mixeurs).
Mélanger les œufs et le zest de citron dans un récipient. Ajoutez par dessus la mixture + la vanille et la fleur d’oranger. On mélange bien et on laisse reposer au frigo environ 1h.
On fait des boules (~25g) que l’on dépose sur plateau recouvert d’un papier sulfurisé. On dispose au milieu une noix de Grenoble en aplatissant légèrement la boule.
Cuisson au four à 350F pendant environ 30min.

Ghriba is the delightful Moroccan Shortbread Cookie we grew up. While this recipe is inspired and adapted from a Moroccan version in the New York Times by Nargisse Benkabbo, ghriba are found in many parts of the Arab world, and are usually a round shortbread cookie that usually includes almonds (and often orange flower water or rose water). To make them, you have to roll the dough into little walnut shaped balls. Some prefer to flatten the top and create dents while others will leave as is. Presentation: These cookies taste amazing with Moroccan tea.