Moroccan Cupcakes Ghoriba or Ghribiya – For an original and gourmet snack, try our two recipes for moroccan biscuits! With coconut, almonds or peanuts, there’s something for everyone.
Ingredients
For the coconut-nut ghoriba:
- 250g Fine semolina
- 80g Shredded coconut
- 2 Eggs
- 1/2 sachet Chemical yeast
- 1 Organic lemon
- 120g Sugar powder
- 100g Icing sugar
- 5 cl Vegetable oil
For almond-lemon ghoriba:
- 300 g Almond powder
- 2 Eggs
- 1 sachet Chemical yeast
- 1 Organic lemon
- 4 tbsp Orange blossom wate
- 75g Sugar
- 100g Whole almonds, trimmed
- 100g Icing sugar
Directions :
- For the coconut-nut ghoriba: Preheat the oven to 180oC (th. 6). Break the eggs into a bowl. Add sugar, finely grated lemon zest and oil. Whisk carefully. Then stir in the semolina, coconut and yeast. Mix quickly by hand until you form a ball. Shape small balls of dough, roll them in icing sugar, then place them on a baking sheet lined with parchment paper. Bake for 15 minutes.
- For the almond-lemon ghoriba: Preheat the oven to 180oC (th. 6). Break the eggs into a bowl. Add sugar, almond powder, yeast and finely grated lemon zest. Mix until smooth. Moisten the palms of your hands with orange blossom water, then shape one by one of the dumplings. Roll them in icing sugar. Arrange the gohriba on a baking sheet lined with parchment paper. Flatten them slightly. Add an almond to each cookie. Bake for 15 to 20 minutes.
Peanut variation: Finely mix 240 g of unsalted roasted peanuts in a food processor. Break 3 eggs in a bowl. Add 200g caster sugar, 240g grated coconut, mixed peanuts, 20g melted butter, 1 tbsp orange jam and 1 packet of yeast. Mix well until smooth. Then proceed as for the almond-lemon gohriba.
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