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Lemon Cream
50 g (1/4 cup) Sugar
100 ml (1/2 cup) Lemon juice
3 Egg yolks
50 g (1/4 cup) Butter
2 tbsp Cornstarch
Almond Ghriba
250 g (8.8 oz) Almond paste
Zest of 1 lemon
1 Egg yolk
½ tsp Baking powder
For Shaping
1 Egg white
100 g (3.5 oz) Flaked almonds
Preparing the Lemon Cream
1
- In a saucepan, combine the sugar, lemon juice, egg yolks, butter, and cornstarch. Mix thoroughly.
- Place the saucepan over medium heat and whisk constantly for about 10 minutes, or until the cream thickens.
- Remove from heat and allow the lemon cream to cool. Pour it into a silicone mold with small semi-circular shapes and freeze for 2 hours.
Preparing the Almond Ghriba
2
- In a large bowl, combine the almond paste, lemon zest, egg yolk, and baking powder. Mix until everything is fully incorporated.
- Roll the dough into small 18-gram balls.
- Take the frozen lemon cream and place one piece in the center of each almond dough ball.
- Roll the dough around the lemon cream, sealing it completely.
Shaping the Ghriba
3
- Dip each ball in egg white to coat it.
- Roll the egg-coated balls in flaked almonds.
Baking the Almond Ghriba with Lemon Cream
4
- Place the almond balls on a baking pan lined with parchment paper.
- Gently flatten the balls slightly.
- Bake in a preheated oven at 170°C (340°F) for around 15 minutes.
- Let the cookies cool completely before serving. Enjoy with Moroccan mint tea!
Ingredients
Lemon Cream
50 g (1/4 cup) Sugar
100 ml (1/2 cup) Lemon juice
3 Egg yolks
50 g (1/4 cup) Butter
2 tbsp Cornstarch
Almond Ghriba
250 g (8.8 oz) Almond paste
Zest of 1 lemon
1 Egg yolk
½ tsp Baking powder
For Shaping
1 Egg white
100 g (3.5 oz) Flaked almonds
Directions
Preparing the Lemon Cream
1
- In a saucepan, combine the sugar, lemon juice, egg yolks, butter, and cornstarch. Mix thoroughly.
- Place the saucepan over medium heat and whisk constantly for about 10 minutes, or until the cream thickens.
- Remove from heat and allow the lemon cream to cool. Pour it into a silicone mold with small semi-circular shapes and freeze for 2 hours.
Preparing the Almond Ghriba
2
- In a large bowl, combine the almond paste, lemon zest, egg yolk, and baking powder. Mix until everything is fully incorporated.
- Roll the dough into small 18-gram balls.
- Take the frozen lemon cream and place one piece in the center of each almond dough ball.
- Roll the dough around the lemon cream, sealing it completely.
Shaping the Ghriba
3
- Dip each ball in egg white to coat it.
- Roll the egg-coated balls in flaked almonds.
Baking the Almond Ghriba with Lemon Cream
4
- Place the almond balls on a baking pan lined with parchment paper.
- Gently flatten the balls slightly.
- Bake in a preheated oven at 170°C (340°F) for around 15 minutes.
- Let the cookies cool completely before serving. Enjoy with Moroccan mint tea!
