• Ghriba (Moroccan Walnut Cookies)

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  • 1 large egg
    1/2 tablespoon butter, softened
    1/4 cup unrefined or regular granulated cane sugar
    Pinch cinnamon
    3 tablespoons flour
    1 teaspoon baking powder
    2 1/4 cups walnut pieces, coarsely ground
    Powdered sugar, as needed for dredging/dusting
    In a large mixing bowl with an electric mixer, beat the egg and butter, then blend in the sugar and cinnamon.
    In a small mixing bowl, mix together the flour and baking powder and work into batter along with the walnuts. Mix to form a consistent, smooth dough. Cover and refrigerate until chilled.
    Preheat oven to 350 F. Place the powdered sugar in a bowl. Line a baking sheet with parchment paper.
    Roll dough into 1-inch balls. It is easy to make them larger, but they are better if kept fairly small at 1 inch. Roll balls in powdered sugar and place on prepared baking sheet, spaced about 1 inch apart
    Bake cookies in preheated oven for about 4 to 5 minutes, rotate sheet and bake until cookies are golden and firm at edges and cracked on surface but soft in centers, another 4 to 5 minutes.
    Remove from oven and let cool on baking sheet, then transfer to a rack. If desired, dust with more powdered sugar before serving.
    Makes about 2 dozen (less if you make them too big).
    — Recipe courtesy of Ashland Food Co-op.
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