Almond Ghribas


For 18 cookies

  • 250 g whole almonds
  • 75 g of powdered sugar
  • 1 large egg
  • 25 g softened butter or neutral oil
  • 1 teaspoon(s) of baking powder
  • 1 pinch of salt
  • icing sugar


  1. Bring a medium pot of water to a boil. Immerse the almonds in it and blanch for 3 to 5 minutes, drain then peel them with your fingers. Spread them on absorbent paper to dry them.

  2. Put the almonds and sugar in the bowl of a food processor, mix. Remove into a salad bowl, add the egg, butter, yeast and salt, then work everything until you obtain a smooth dough.

  3. Wrap the dough in cling film and place it in the refrigerator until very cold.

  4. Preheat the oven to 180°C.

  5. Line a baking tray with baking paper. Pour enough icing sugar onto a plate to coat the cookies.

  6. Shape the dough, with wet hands, into balls 3.5 cm in diameter, then roll them in the icing sugar to coat them evenly. Transfer to the baking sheet, spacing them well apart.

  7. Bake for 12 minutes, until the biscuits are golden brown.

  8. Leave to cool on the baking sheet for 10 minutes, then on a wire rack until completely cooled.

  9. Store them in airtight containers and enjoy within 15 days.

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