The lightest almond cookies in the world

Liat Naomi Shirit presents her version of Griba, the Moroccan almond cookies, and these are without a doubt the most delicious and fast cookies you have made.

Almost like the speed at which they melt in your mouth

Liat Naomi sang

16/04/2022

Saturday, 16 April 2022, 08:39

• Share on Facebook

• Share on WhatsApp

• Share on Twitter

• Share on Email

• Share on general

• Comments

  Comments

Almond cookies.

Ease of preparation and mouth-watering (Photo: courtesy of those photographed, Liat Shirit)

These are without a doubt the easiest and fastest cookies I have ever made.

A little mix and roll, and that's all, just like that.

Their origin comes from Morocco, where they are called GHRIBA and have some varicose veins.

The more common ones are made from almonds, nuts and coconut but they all have a uniform look of cracked cookie.

The cracks that adorn the surface of the cookie may be misleading to think, that the cookie is dry but they are soft and melt inside.

As for the stamp - like all things, which are not meant to be, this mistake is also beautiful.

This is the bottom of the glass with which I missed the balls.

recipes for kosher cookies and cakes for Passover

More on the same topic

Delicate nougat cookies: Mickey his name shells for the holiday

To the full article

Almond cookies

Recipe By: Liat Naomi Shirit, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 20 minutes work

• 40 minutes total

• Easy to prepare

• 30 units

• vegetarian

• Recipes for Passover

• milky

• desserts

• cookies

• cakes and cookies

• kosher

Easy and quick almond cookies to make (Photo: Liat Shirit)

Ingredients

• • ¾2 cups ground almonds (300 g)

  • ⅓ Cup sugar (80 g)

  • 1 teaspoon baking powder (heaped teaspoon)

  • ½ A teaspoon of salt

  • 2 tablespoons butter (30 grams), at room temperature

  • 2 eggs

  • 1 teaspoon of roses

  • ⅔ Sugar powder (100 g), for coating

• For the conversion table, click here>

Preparation

How to make almond cookies?

• 1 Preheat the oven to 160 degrees.

  Line two baking pans with baking paper and set aside.

• 2 In a medium bowl put all the ingredients, except the powdered sugar.

  Mix by hand or a silicone spatula until a uniform and slightly sticky mixture of almond dough is obtained.

• 3 Put the powdered sugar in another medium bowl.

• 4 Using a spring or plain spoon, take a piece of the dough and roll it into a ball.

  If the dough feels too sticky to you, wet your hands.

  (I made bite-sized balls, of 15 grams each but, you can definitely get up to 30 grams per ball).

• 5 Transfer to a bowl of powdered sugar, coat the ball on all sides and place in the baking pan.

  Repeat the process with the rest of the dough.

• 6 Slightly mash the balls, using your hand or the bottom of a cup, to get the look of a flattened cookie, but really gently.

• 7 Place in the oven for 15-18 minutes or until cookies are cracked.

• 8 Remove the cookies from the oven and let them cool for at least 20-30 minutes.

More dessert recipes

• A recipe for perfect chocolate chip cookies

• A recipe for extra crispy oatmeal cookies by Mickey named

• Whole Flour Chocolate Fudge Cookies (Fur)

• A recipe for Madeleine cookies with ease

• Granola snacks

• Butter diamond cookies

• Macaroni stuffed with poppy seeds

• Lotus cream cookies

• Date balls

• Haman ears for Purim of a bakery

• Bounty on a stick

• Thumb cookies with jam

• A little treat next to the coffee: golden almond cookies

• Italian biscotti cookies

• Food

• Recipes for Passover 2022

• Desserts for Passover

Tags

• recipe

• cookies

• tonsils

• Kosher for Passover

• Without flour

• Gluten free