Walnut and Matcha Ghriba - Gluten free

We like anything as long as it contains matcha. Right? So I thought it was time to introduce matcha to Moroccan baking. And what else than the most versatile cookie, aka “ghriba” to use as a first matcha-tizing/Moroccan baking experiment?

Seriously, ghriba is the emblem of Moroccan baking. There is a zillion types of ghribas, the majority of them are covered with powdered sugar and the main typical ones are almond, coconut and walnut. Recipes often vary depending on the region or the family but they all have one thing in common: they are all cracked and chewy on the inside.

Walnut ghribas are like enhanced and luscious versions of power balls and with matcha, well, they only get better. The recipe is very simple and quick and if you like matcha/green tea you will love it. (And if you don't just discard it from the recipe and make basic walnut Moroccan cookies!) 

p.s: to enjoy with a sweet cup of Moroccan tea!

Walnut and Matcha Ghriba- Gluten Free

INGREDIENTS

Makes 12 6 cm cookies

  • 150 gr walnut powder (check to notes to see how to make your own walnut flour)
  • 100 gr almond powder
  • 80 gr caster sugar
  • ½ tablespoon butter, softened  
  • ½ tablespoon apricot jam
  • 1 tablespoon matcha green tea powder
  • 1 large egg
  • 1 heaped teaspoon baking powder
  • 150 gr icing sugar to coat the cookies

METHOD

• Preheat oven to 180 C (350 F).

• In a large bowl, use your hands or a large spatula to mix all the ingredients together except the icing sugar until you obtain a smooth (and slightly sticky) dough.

• Use your hands to divide the dough into 12 balls (3 cm, 1 inch diameter).

• Roll each dough ball in icing sugar until completely coated. (You can discard the remaining icing sugar if any or keep it for another recipe.)

• Transfer the cookies on a lined baking tray and lightly press each cookie (do not flatten the cookies completely). 

• Place in the oven and bake for 10 to 13 minutes, until the cookies are cracked and firm on the outside.

• Wait 15 minutes for the cookies to cool down before transferring them to a wire rack to cool completely, otherwise you might damage them.

• Enjoy with Moroccan tea!

Notes

• Directions to make walnut powder: transfer chopped walnuts into a food processor and process until you obtain a flour consistency. Make sure not too over process them otherwise you will obtain walnut butter.

• Keep the cookies in an airtight container to prevent from drying out for up to 10 days.