Leftover almond Moroccan ghriba is a classic Fas cookie made by kneading leftover almond flour from a previous recipe with egg white and sugar, shaping into cracked-top cookies and baking. Chilling the dough is what lets the cookies crack in the oven without spreading.
Knead the almond flour with the sugar, egg white and cinnamon until you get a smooth dough.
Chill the dough in the fridge for 30 minutes.
Shape the dough into small balls and arrange on a tray, then bake in an oven preheated to 160°C for 20 minutes until the edges turn lightly golden.
Chill the dough before baking, or it will not crack properly in the oven. Do not take them out early; if removed before the edges turn lightly golden, the centre stays doughy. Allergens: contains nuts (almond), egg.
Adding a splash of orange blossom water to the dough brings it closer to the classic Moroccan aroma.
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