NYT Cooking | The Rose and Almond Ghriba recipe by Nargisse Benkabbou is in the description 🌹 @NYTCooking | Uploaded August 2024 | Updated October 2024, 1 day ago.
Here's how to make Nargisse Benkabbou's Rose and Almond Ghriba:
• ⅔ cup/100 grams confectioners’ sugar, for coating
• 2¾ cups/300 grams ground almonds
• ⅓ cup plus 1 tablespoon/80 grams granulated sugar
• 2 large eggs
• 2 tablespoons unsalted butter, softened
• 1 heaped teaspoon baking powder
• 1 teaspoon rose water
• ½ teaspoon kosher salt
Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place confectioners’ sugar in a small bowl.
Place all of the remaining ingredients 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 heaping single tablespoonfuls (about 30 grams each) and roll each into a ball, then roll each ball in confectioners’ sugar until completely coated.
Transfer the coated dough balls to the lined cookie sheet and lightly press each with the palm of your hand, but don’t flatten them completely.
Immediately bake for 15 to 18 minutes until the cookies are cracked and firm on the outside. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container to prevent them from drying out. They will keep for up to seven days.
Here's how to make Nargisse Benkabbou's Rose and Almond Ghriba:
• ⅔ cup/100 grams confectioners’ sugar, for coating
• 2¾ cups/300 grams ground almonds
• ⅓ cup plus 1 tablespoon/80 grams granulated sugar
• 2 large eggs
• 2 tablespoons unsalted butter, softened
• 1 heaped teaspoon baking powder
• 1 teaspoon rose water
• ½ teaspoon kosher salt
Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place confectioners’ sugar in a small bowl.
Place all of the remaining ingredients 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 heaping single tablespoonfuls (about 30 grams each) and roll each into a ball, then roll each ball in confectioners’ sugar until completely coated.
Transfer the coated dough balls to the lined cookie sheet and lightly press each with the palm of your hand, but don’t flatten them completely.
Immediately bake for 15 to 18 minutes until the cookies are cracked and firm on the outside. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container to prevent them from drying out. They will keep for up to seven days.
