Ghoriba

Method

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1. Mix the ground almonds, caster sugar, baking powder, lemon zest and salt in a bowl.

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2. Beat the eggs with the orange blossom water and stir them in to a soft, sticky dough.

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3. Cover and chill 1 hour, until firm enough to roll.

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4. Heat the oven to 170C fan and line two trays.

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5. Tip the icing sugar into a shallow bowl.

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6. Roll the dough into 12 balls, wetting your hands if it sticks.

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7. Drop each ball into the icing sugar and turn it until buried, then lift it out still thickly coated.

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8. Space them well apart on the trays and press a blanched almond into each.

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9. Bake 15 minutes, until risen, cracked and still pale.

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10. Cool on the trays 10 minutes before moving them, or they break.

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Chef’s Tips

• Coat heavily. A dusting will not crack.
• Pale is done — colour means dry.
• Chilled dough holds its dome; warm dough spreads flat.

Pairing Suggestions

• Mint tea
• Turkish coffee
• Fresh dates

Storage & Reheating

Keeps 2 weeks in an airtight tin. They soften slightly and improve.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.