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Cakes

Chocolate and Almond Ghriba

Ghribas are Moroccan cookies that come in various flavours, but this is a chocolate and almond version. They have a cracked top and chewy centre, and are deliciously rich and fragrant.

Makes 20

Difficulty
Easy
Preparation Time
1 to 2 hours
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients to make 20

  • 200g
    Dark chocolate (70% cocoa solids)
  • 50g
    Unsalted butter, softened
  • 100g
    Caster sugar
  • 2
    Eggs
  • 1 tsp
    Vanilla extract
  • 150g
    Ground almonds
  • 100g
    Plain flour
  • 1 heaped tsp
    Baking powder
  • ½ tsp
    Salt
  • 150g
    Icing sugar

Approximate Times

  • Preparation :
    1 to 2 hours
  • Cooking :
    10 to 30 minutes

Method

  1. Put the chocolate and butter in a microwave-safe bowl and microwave for 15 second intervals, stirring between each one until just melted. Alternatively, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Take care not to overheat the chocolate as it can seize.
  2. Stir in the sugar, eggs and vanilla and almond extracts. Mix in the ground almonds, plain flour, baking powder and salt until well combined. Cover with cling film and refrigerate for 2 hours or overnight.
  3. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper.
  4. Shape tablespoons of the dough into balls and roll each one in the icing sugar. Place the balls on the baking tray and lightly press each cookie (do not flatten completely) leaving at least 5cm between each. Bake for 10–13 minutes, or until the cookies are cracked and firm on the outside.
  5. Cool for 15 minutes on the baking tray then transfer to a wire rack to cool completely.

Notes

You can keep the cookies in an airtight container to prevent them from drying out. They will keep for up to 10 days.