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"I chose this recipe because ghriba is simply the most iconic cookie! We always serve it for teatime and you’ll never find a Moroccan teapot that doesn’t have some sort of ghriba next to it," says Nargisse Benkabbou, food blogger and cookbook author of Casablanca. "It’s a simple recipe that doesn’t need many ingredients, yet the result is delicious and addictive." See method
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Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with nonstick baking paper.
Put the walnuts and sugar in a food processor and blitz to a fine powder. Transfer to a mixing bowl and add the other ingredients, apart from the icing sugar. Mix to a smooth, slightly sticky dough.
Divide into 14 pieces, roll each into a ball, then roll each ball in icing sugar to coat completely. Transfer to the lined baking tray and lightly press each ball with the palm of your hand.
Bake for 15-18 mins, until cracked and firm. Cool on the tray for 10 mins before transferring to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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