Cashew Ghoriba Biscuits
Preheat the oven at 180 C / Gas 4. Line a baking tray with greaseproof paper. In a bowl, mix the cashews and icing sugar. Add the egg yolks and orange blossom water and mix to a smooth homogeneous…
- Prep
- 14 min
- Cook
- 33 min
- Total
- 47 min
- Servings
- 4
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Preheat the oven at 180 C / Gas 4
Preheat the oven at 180 C / Gas 4. Line a baking tray with greaseproof paper.
In a bowl, mix the cashews and icing sugar
In a bowl, mix the cashews and icing sugar. Add the egg yolks and orange blossom water and mix to a smooth homogeneous paste.
Take lumps of the cashew paste
Take lumps of the cashew paste and shape into small balls. Roll the balls in icing sugar and transfer to the baking tray. Push an almond in the centre of each ghribia.
Bake until the biscuits are lightly
Bake until the biscuits are lightly golden, about 20 minutes. Keep an eye on them, they burn quickly.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 4 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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