Tunisian · Dessert
Cashew Ghoriba Biscuits
Traditional Moroccan shortbread cookies made with ground cashews, icing sugar, and orange blossom water, topped with almonds. These delicate, crumbly biscuits have an exotic floral flavor and melt-in-your-mouth texture perfect with mint tea.
The Method
Instructions
First things first, let's get the oven warmed up. Set your oven to 180 degrees Celsius , which is also Gas mark 4 . While the oven is heating, line a baking tray with some greaseproof paper. This will stop the biscuits from sticking and make clean up a breeze later on.
Now, grab a mixing bowl and toss in the cashews along with the icing sugar. Give them a good mix so the sugar starts to coat the nuts nicely. Then, add the egg yolks and a splash of that fragrant orange blossom water. Mix everything together until you get a smooth, creamy paste that looks beautifully uniform. It might be a bit sticky, but that's exactly what you want for these treats.
Next up, take small lumps of this cashew paste,think about the size of a walnut or so,and roll them gently between your palms to form little balls. These will become your biscuits, so make sure they're roughly the same size for even baking. Once rolled, coat each ball generously in icing sugar. This not only helps prevent sticking but also gives them a lovely sweet crust once baked.
Place the sugared balls carefully onto your prepared baking tray, spacing them out so they have room to spread a little. Here comes the fun part: gently press an almond right into the center of each ball. This will add a nice crunch and look super pretty when they come out of the oven.
Pop your tray in the oven and bake the biscuits for about 20 minutes . Keep a close eye on them towards the end because they can brown quickly. You're looking for a lovely light golden color that signals they're perfectly cooked but still tender inside. As soon as you see that, pull them out and let them cool for a bit before diving in. Enjoy the warm, nutty aroma filling your kitchen!
Now, grab a mixing bowl and toss in the cashews along with the icing sugar. Give them a good mix so the sugar starts to coat the nuts nicely. Then, add the egg yolks and a splash of that fragrant orange blossom water. Mix everything together until you get a smooth, creamy paste that looks beautifully uniform. It might be a bit sticky, but that's exactly what you want for these treats.
Next up, take small lumps of this cashew paste,think about the size of a walnut or so,and roll them gently between your palms to form little balls. These will become your biscuits, so make sure they're roughly the same size for even baking. Once rolled, coat each ball generously in icing sugar. This not only helps prevent sticking but also gives them a lovely sweet crust once baked.
Place the sugared balls carefully onto your prepared baking tray, spacing them out so they have room to spread a little. Here comes the fun part: gently press an almond right into the center of each ball. This will add a nice crunch and look super pretty when they come out of the oven.
Pop your tray in the oven and bake the biscuits for about 20 minutes . Keep a close eye on them towards the end because they can brown quickly. You're looking for a lovely light golden color that signals they're perfectly cooked but still tender inside. As soon as you see that, pull them out and let them cool for a bit before diving in. Enjoy the warm, nutty aroma filling your kitchen!
Pairs Well With
