ROSE AND ALMOND GHRIBA
These delightful cookies, which are adapted from "Casablanca: My Moroccan Food" by Nargisse Benkabbou (Firefly, 2018), are like a cracked and caky rose lukum, a jelly candy often referred to as Turkish delight. Ghriba is a specific type of cookie that Moroccans bake all year long. Recipes vary depending on the region or the family, but they all have one thing in common: They are cracked on the outside and chewy on the inside. When it comes to ghriba, the flavoring possibilities are endless. The most popular varieties are almond, coconut and walnut.
Provided by Nargisse Benkabbou
Categories snack, cookies and bars, dessert
Time 45m
Yield 16 cookies
Number Of Ingredients 8
Steps:
- 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.
ROSE WATER ALMOND TEA COOKIES RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 9
Steps:
- Sift together the flour and almond meal into a small bowl and set aside. In a medium bowl, using an electric mixer, cream the butter until pale yellow, about 2 minutes. Add the powdered sugar, salt, vanilla, and rose water. Cream on medium speed until the mixture is smooth, about 1 minute. Add the egg and beat on low speed for 15 seconds, until fully incorporated. Do not overbeat. On low speed, add the flour mixture. Mix until just incorporated. Wrap the dough in plastic and refrigerate for at least 30 minutes. At this point, the dough will keep nicely, tightly wrapped, in the refrigerator for up to 1 week or in the freezer for up to 1 month. (Thaw frozen dough at room temperature for about 30 minutes, or until you can pinch off pieces.) Position an oven rack in the lower third of the oven. Preheat the oven to 350F. Line a large baking sheet with parchment or silicone mat. Flour your hands. Pinch off pieces of dough and roll them into 1-inch balls. Place the balls about 1 inch apart on the prepared baking sheet. Continue to flour your hands as needed to prevent the dough from sticking. Bake the cookies for about 12 to 15 minutes, or until light golden around the edges. As soon as you remove the cookies from the oven, cover them completely with sifted powdered sugar. Let the cookies cool completely on the sheet on a cooling rack before removing them from the sheet and serving. Store the cookies in an airtight container for up to 3 days at room temperature.
CHOCOLATE ALMOND BONBONS
Make and share this Chocolate Almond Bonbons recipe from Food.com.
Provided by Sharon123
Categories Candy
Time 26m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350*.
- In small saucepan over low heat, melt chocolate in milk, stirring occasionally until smooth.
- In large bowl, beat 1/4 cup sugar and margarine until light and fluffy.
- Blend in chocolate mixture and vanilla.
- Stir in flour and salt; mix well.
- Using rounded teaspoonfuls of dough, shape into ball.
- Place 2 inches apart on ungreased cookie sheets.
- Make an indentation in center of each cookie.
- Fill each with scant 1/4 tsp.
- almond paste; press dough around filling to cover.
- Bake at 350* for 9 to 11 minutes or until set.
- Remove from cookie sheets; roll in sugar.
- Cool completely.
- Yield: 4 dozen cookies.
ROSE WATER COOKIES
I just bought a bottle of Rose Water and was happy to find this recipe to use it. From the Boar's Head Inn and Sports Club.
Provided by cookiedog
Categories Dessert
Time 40m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Sift the dry ingredients together into a mixing bowl.
- Add the shortening, eggs, and rose water and mix well.
- Roll the dough out very thinly on a flat surface and cut with a floured cookie cutter.
- Place the cookies on a greased cookie sheet and bake in a 400F oven for 8 to 10 minutes.
Nutrition Facts : Calories 711.6, Fat 37.2, SaturatedFat 9.4, Cholesterol 105.8, Sodium 249.7, Carbohydrate 85.6, Fiber 1.7, Sugar 37.8, Protein 9.6
ALMOND BONBON COOKIES
These bonbons remind me of England, with a touch of America. Dip cooled cookies into one frosting or each side into different frostings. Have fun adding any kind of sprinkle toppings you like. - Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 32m
Yield 4 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla. Gradually beat in flour., Cut almond paste into 12 slices (about 1/4 in. thick); cut each into quarters. Shape into balls. Wrap tablespoons of cookie dough around almond paste to cover completely. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely., In a small bowl, mix vanilla icing ingredients until smooth. For chocolate icing, mix confectioners' sugar, cooled chocolate, milk and vanilla until smooth. Dip cookies in icings as desired; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in airtight containers.
Nutrition Facts : Calories 112 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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