What's a ghriba? While this recipe is inspired and adapted from a Moroccan version in the New York Times by Nargisse Benkabbo, ghriba are found in many parts of the Arab world, and are usually a round shortbread cookie that usually includes almonds (and often orange flower water or rose water). Most importantly, they're tasty!
- 1/3 cup Swerve Confectioners for coating
- 2 ¾ cup of fine almond flour
- ¾ cup Swerve Confectioners
- 2 large eggs (room temperature)
- 3 TBS unsalted butter softened
- 1 heaping tsp baking powder
- 1 ½ tsp rose water
- ½ tsp kosher salt
- Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place 1/3 cup Swerve Confectioners in a small bowl.
- Place all of the remaining ingredients in a large bowl and use your hands or a large spatula to mix them together until you have a smooth and slightly sticky dough. Scoop the dough in heaping single tablespoonfuls or with a small cookie scoop and roll each into a ball, then roll each ball in confectioners’ sugar until completely coated.
- Transfer the coated dough balls to the lined cookie sheet and lightly press each with the palm of your hand, but don’t flatten them completely.
- Immediately bake for 12 to 14 minutes until the cookies are cracked and firm on the outside. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire
Serving Size 1
|Total Fat 11g|
|Total Saturated Fat 2g|
|Total Carbs 13g|
|Dietary Fiber 3g|
|Added Sugar 0g|
|Net Carbs: 1g|