Pistachio ghriba

For the Ghriba dough
150g (1 1/2 cups) almonds
100g (1 cup) pistachio
100g (1/2 cup) white granulated sugar
1 egg
1 tablespoon unsalted butter, melted
1 tablespoon pistachio paste
4g (1 teaspoon) baking powder
1 egg white for shaping the ghriba

For the special icing sugar
100g (1/2 cup + 3 tablespoons) powdered sugar
20g (3 tablespoons) cornstarch
1g (1/4 teaspoon) baking powder

To decorate
Pistachio paste
Step 1: Preparing the Ghriba Dough
1- Place the almonds and pistachios in boiling water for 15 minutes, then drain and peel off the skins.
2- In a food processor, blend the almonds with sugar to a very fine powdery consistency. Occasionally stop to mix with a spatula, ensuring all almonds are finely ground. Transfer the almond mixture to a large bowl.
3- Blend the pistachios until they reach a very fine powdery consistency, then add them to the almond mixture.
4- Add the egg, melted butter, pistachio paste, and baking powder to the bowl. Mix by hand until all ingredients are well combined.
5- Cover the dough with plastic wrap and let it rest for 10 minutes.

Step 2: Shaping and Baking the Ghriba
1- Preheat your oven to 180°C (350°F).
2- Lightly moisten your hands with egg white, then form the dough into small balls, each weighing about 20g (the size of a walnut).
3- Prepare a deep dish with the special icing sugar mixture.
4- Roll the dough balls in the special icing sugar until they are completely covered, then place them on a baking sheet lined with parchment paper.
5- Gently press the center of each ball with a teaspoon to create a small indentation.
6- Bake for about 8 minutes, or until cracks appear on the surface of the ghribas.
7- While still hot, use two spoons to gently push the sides of each cookie towards the center to maintain a perfect circular shape. Press down again on the indentation with the back of a spoon and fill it with pistachio paste. Allow the cookies to cool completely before serving.
#cookingwithalia #recipe #morocco