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Published on Dec 5, 2015
Use the almond paste we made last to prepare Almond Ghriba, a staple Moroccan gluten free cookie! WRITTEN RECIPE: http://goo.gl/5lrNaF
INGREDIENTS: - 8.9 oz (250 grams) homemade almond paste (Video: https://youtu.be/5_S7ov9R0nY) - Zest of 1/2 lemon - 1 egg yolk - 1/2 teaspoon of baking powder - Powdered sugar for rolling - 1/4 cup orange blossom water (or water) for rolling
STEPS: 1- First grate the lemon, to get lemon zest. 2- In a large bowl combine the almond paste, lemon zest, and egg yolk. Mix well by hand until all ingredients are well incorporated. 3- Add the baking powder and continue mixing. Time to roll! Keep your hands moistened with some orange blossom water or just water, begin shaping the almond mixture into balls the size of a walnut. 4- Roll each ball in powdered sugar until well covered. 5- Place the cookies in a buttered baking pan, and put a dent in the center of the each cookie with the tip of your finger 6- Bake in a pre-heated oven to 350 F / 180 C for about 15 minutes or until the cookies have a light golden color. 7- Do not overbake, these cookies will be soft when still hot but will become more chewy as they cool down. 8- Also, you can coat them, when still hot, with more powdered sugar if there is not enough. That’s it. Let me have the perfect bite: a slight crispy outside and a soft chewy inside. YUMMMYYY. Bon appetite.