logo sprout
Almond Ghoribas - Sprout Magazine


  • 2 eggs
  • 200 g icing sugar, plus extra for coating
  • 2 teaspoons baking powder
  • 400 g almond meal
  • grated rind of 1/2 lemon
  • orange blossom water to taste

Chewy almond ghoribas.

January 10, 2016

Moroccan biscuits.

How to make it.

  1. Break 1 whole egg plus 1 egg yolk into a bowl, beat in icing sugar and baking powder until combined.
  2. Use your hands to work in the almond meal, lemon rind and orange blossom water. Knead well, this way the warmth of your hands will release the almond oil in the meal. If necessary, add the extra egg white.
  3. Divide the mixture in walnut-size portions and roll them into little balls. Cover a baking tray with icing sugar and flatten the balls on the tray, covering them in the sugar.
  4. Place the almond balls on a baking sheet and bake in a preheated oven at 180°C for about 15 minutes until golden. Transfer to a wire rack to cool and firm up. You will want the biscuits to remain nice and chewy on the inside so make sure to take them out on time.


Ghoribas are the Moroccan version of french macarons. Almond trees are native to Morocco and the ground almond is a very common and popular baking ingredient. You can use stor bought almond meal or grind them at home, if you have a powerful food processor. Almonds are rich in oil and therefore the recipe does not need butter – this makes the biscuits both dairy and gluten free.

Added images