Ghoriba Almond Cookies with Moroccan Mint Tea Glaze
Crackle-topped Moroccan almond cookies with a delicate Moroccan mint tea glaze—nutty, floral, and the perfect partner for an afternoon pot of atay.
Ghoriba are the iconic Moroccan tea-time cookies—dense, almond-rich, with a beautifully cracked top that comes from rolling the dough in powdered sugar before baking. Every Moroccan family has a slightly different version; this one stays close to tradition with a subtle mint tea glaze update.
Ground almonds are the star, giving these cookies their signature marzipan-like chew. A touch of orange blossom water (or substitute lemon zest) lifts the dough with that unmistakable Maghreb fragrance.
The Moroccan mint tea glaze is the modern touch. Reducing brewed atay with powdered sugar and a squeeze of lemon creates a thin, glossy drizzle that adds another layer of mint-and-green-tea flavor without overpowering the almond.
These cookies keep beautifully for a week in a tin and only get better as the flavors meld. Serve them at the end of a meal with—what else—a steaming pot of Moroccan mint tea poured from on high.
Ingredients
- 300g ground almonds (almond flour)
- 200g powdered sugar, plus extra for rolling
- 1 tsp baking powder
- Zest of 1 lemon
- 1 tbsp orange blossom water (or vanilla extract)
- 2 large eggs
- 2 tbsp neutral oil (sunflower or vegetable)
- Pinch of salt
- 1/4 cup strong Moroccan mint tea (for glaze)
- 1/2 cup powdered sugar (for glaze)
- 1 tsp lemon juice (for glaze)
- Fresh mint leaves to garnish
How to make it
- 1Preheat oven to 170°C (340°F). Line a baking sheet with parchment paper.
- 2In a large bowl, mix ground almonds, 200g powdered sugar, baking powder, lemon zest, and salt.
- 3Add eggs, oil, and orange blossom water. Mix with hands or spatula until the dough comes together—it should be slightly sticky but hold its shape.
- 4Scoop tablespoon-sized portions, roll into balls, then roll generously in extra powdered sugar to coat completely.
- 5Place on the baking sheet leaving 4cm between cookies. Bake 12–15 minutes until cracked on top and just golden underneath. Let cool fully on the sheet (they firm as they cool).
- 6Make the glaze: brew Moroccan mint tea strong (1 tsp gunpowder + small mint sprig in 1/4 cup water, steep 4 min, strain). Whisk hot tea with powdered sugar and lemon juice. Drizzle over cooled cookies. Garnish with tiny mint leaves and let glaze set 15 minutes before serving.
Want to learn more about Moroccan Mint? Visit its full profile.
Back to Moroccan MintYou might also like
What to Eat with Moroccan Mint Tea
Moroccan mint tea's sweet, refreshing blend of gunpowder green tea and fresh mint is the natural companion to tagines, couscous, fattoush salads, and honey-soaked North African pastries.
Moroccan Mint Tea-Braised Lamb with Apricots and Almonds
Tender lamb shoulder slow-braised in a Moroccan mint tea broth with dried apricots, almonds, and warm spices—served over fluffy couscous for a true taste of the Maghreb.