Moroccan ghriba is a classic cookie made by kneading leftover almond flour from the previous recipe with egg whites and sugar, then baking it into cookies with cracked tops. Chilling the dough helps the cookies crack without falling apart in the oven.
Knead the almond flour with the sugar, egg white, and cinnamon until a smooth dough forms.
Refrigerate the dough for 30 minutes.
Shape the dough into small balls and arrange them on a baking sheet. Bake in an oven preheated to 160°C / 320°F for 20 minutes, until the edges are lightly browned.
Let the dough rest in the refrigerator before baking; unchilled dough will not crack properly in the oven. Do not remove the cookies too early; if you take them out before the edges are lightly browned, the centers will remain doughy. Allergens: contains tree nuts (almonds) and eggs.
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