Moroccan Almond Cookies (Ghriba)- Doubled

Cream together in Kitchenaid for 3 min on medium:

2/3 cup butter, softened, French (5.3 oz)

2/3 cup sugar (blend monkfruit in vitamix)

 

Add and mix on low:

8 egg yolks 


2 teaspoons almond extract 


2 teaspoons water

 

Mix then add:

4 1/2 cups almond flour


1/2 teaspoon salt


2 teaspoon baking powder

 

Combine wet and dry ingredients:

Make balls. 

Roll in 1/2 cup powdered sugar

 

Chill for 30 min in freezer

 

Preheat oven to 350 degrees. Bake for 12-15 minutes, until cookies are golden.  Let cool completely on a cooling rack.  Cookies can be frozen for up to 3 months.

 

Preheat oven to 350 degrees.  In a bowl, combine the almond flour, sugar, salt, and baking powder.  In a large mixing bowl, add the butter and egg yolks, whisking until smooth.  Add lemon juice, lemon zest, and orange flower water (if using).  Add the almond flour mixture to the egg mixture and stir to combine, but do not over-mix. Cover dough with plastic wrap and place in refrigerator for at least 30 minutes to allow it to firm up a bit.   Put powdered sugar in a small bowl.   Form dough into 2” balls (I use a cookie scoop), then roll in powdered sugar.  Place dough balls on a baking sheet lined with parchment paper, about 2 inches apart.  Bake for 12-15 minutes, until cookies are golden.  Let cool completely on a cooling rack.  Cookies can be frozen for up to 3 months.