Almond Ghoriba

Ingredients

• 300 g (10 oz)ground almonds
• 150 g (5 oz)sugar
• 2egg whites
• 1 tbsporange blossom water
• powdered sugarfor rolling

Method

1. In a large mixing bowl, combine 300 g (10 oz) of ground almonds and 150 g (5 oz) of sugar. Stir them together until the sugar is evenly distributed throughout the almonds. This ensures a consistent sweetness in every bite.
2. Add 2 egg whites to the almond-sugar mixture, followed by 1 tablespoon of orange blossom water. Use a spatula or your hands to mix everything until it forms a cohesive dough. The dough should be slightly sticky but hold together well. Let the mixture rest for 20 minutes to allow the flavors to meld and the texture to firm up slightly.
3. Preheat your oven to 170°C (340°F) and line a baking sheet with parchment paper. This prevents the cookies from sticking and ensures even baking.
4. After the dough has rested, take small portions and shape them into balls about the size of a walnut. Roll each ball in powdered sugar, ensuring they are well-coated. This will give the ghoriba their characteristic cracked appearance as they bake.
5. Place the sugar-coated balls on the prepared baking sheet, leaving some space between each one to allow for spreading. Bake in the preheated oven until the cookies are just cracked on top and have a pale golden hue, indicating they are done. This should take about 15-20 minutes, but the visual cue is more important than the time.
6. Remove the ghoriba from the oven and let them cool on the baking sheet for a few minutes. They will be soft initially but will firm up as they cool. Transfer them to a wire rack to cool completely before serving. Enjoy them with a cup of tea, savoring the chewy texture and subtle orange blossom flavor.