Ghoriba Bahla Moroccan Shortbread Cookies
Moroccan shortbread cookies, characterized by their melt-in-your-mouth texture and crackled tops, incorporate toasted sesame seeds and ground almonds for a nutty crunch.
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Instructions
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Toast sesame seeds at 400 F (200 C) for 10 minutes, then cool. Blanch, fry, and coarsely grind almonds.
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Combine sugar, butter, and oil in a large bowl.
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Stir in sesame seeds, almonds, and vanilla sugar.
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Add half of the flour and baking powder, then mix. Gradually incorporate remaining flour by hand to form a dry, crumbly mixture.
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Mix dough for 10 minutes with a stand mixer or knead for 20 minutes by hand until it clumps. Adjust consistency with flour if too moist, or oil if too dry.
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Preheat oven to 338 F (170 C) and line a baking sheet with parchment paper if not using a ghoriba mold.
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Form 1 1/2-inch (3.5 cm) dough balls, then flatten into smooth discs, correcting any cracked edges.
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Place discs on the prepared pan. Repeat for all dough, baking in batches.
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Position rack at lowest setting, then broil cookies for 5-6 minutes. Turn off broiler, move cookies to upper third of oven, and bake for 15 additional minutes until lightly colored with crackled tops.
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Cool cookies on the pan for a few minutes, then transfer to a rack to cool completely. Store in an airtight container with layers separated by waxed paper or plastic.