Ghoribas - Vegan Moroccan Cookies
Almond and cinnamon cookies with a crumbly texture.
You don't need a stand mixer for this recipe, you can mix the dough by hand!
Recipe for 10 to 12 cookies.
Almond and cinnamon, Ghoribas, Moroccan cookies, Vegan arabic cookies
+ 1 tbsp flour
+ 1 tbsp canola oil
Preheat the oven to 350°F - 180°C.
In the bowl of your stand mixer, put the flour, icing sugar, almond flour and the vanilla extract.
Start pouring the canola oil slowly while mixing on low speed with the paddle attachment.
When you can gather the dough in between your hand and form a ball, stop adding oil. You might need a bit less or more depending on the flour and almond flour you're using,
Take some dough in your hand and roll it to form a ball, use the bottom of your palms to shape as a spinning top. Place on a baking sheet lined with parchment paper.
Sprinkle with cinnamon powder.
Bake for 15 minutes at 350°F - 180°C. The ghoribas need to stay white, if you over-bake them, they will get too hard.
Keep in a metal tin container on parchment paper for a couple of weeks.
I used my stand mixer with the paddle attachment but you can mix by hands, it works fine too.