Moroccan Sesame Ghriba | Easy Traditional Moroccan Cookie Recipe

Moroccan Sesame Ghriba

Easy
15 minutes
7 minutes
“Dough
500 g (about 5 cups) toasted sesame seeds, finely ground
Zest of ½ lemon
2 tablespoons icing (powdered) sugar
½ teaspoon ground cinnamon
A small pinch of salt
7g (1 tablespoon) baking powder
1 tablespoon apricot jam
2 large eggs

For Decoration
Orange blossom water
Powdered sugar
Toasted sesame seeds
Walnut halves
”
“Step 1: Prepare the Dough
1- In a large bowl, combine the ground toasted sesame seeds, lemon zest, powdered sugar, ground cinnamon, salt, baking powder, and apricot jam.
2- Add the eggs gradually, mixing until a soft, smooth dough forms. The dough should be cohesive, pliable, and easy to shape.

Step 2: Shape the Cookies
1- Lightly moisten your hands with orange blossom water.
2- Divide the dough into equal portions and roll into balls weighing about 25–30 g (about 2 tablespoons of dough each).
3- Roll half of the dough balls in powdered sugar until well coated. Let them rest for 15 minutes so the sugar adheres well. If desired, roll them in powdered sugar a second time for a thicker coating. Press half a walnut onto the center of each cookie.
4- Roll the remaining dough balls in toasted sesame seeds, pressing gently so the seeds adhere evenly.
5- Arrange all the cookies on a baking sheet lined with parchment paper, leaving a little space between them.

Step 3: Bake
1- Preheat the oven to 320°F (160°C).
2- Bake the cookies for about 7 minutes, or until they are just set while remaining pale in color. Do not allow them to brown.
3- Remove the cookies from the oven and let them cool completely on the baking sheet. They will continue to firm up as they cool.”