Ghoriba 1

Name: Ghoriba 1 (Flour and Butter Based Macaroons)
Yield: Makes 20–24
Cuisine: Moroccan
Ingredients: blanched, halved almonds; 1 teaspoon vanilla essence (extract) (or orange-flower water); 1 teaspoon vanilla essence (extract) (or orange-flower water); 100 g/¼ lb icing (1 cup confectioners’) sugar, sifted; 100 g/¼ lb icing (1 cup confectioners’) sugar, sifted; 100 g/¼ lb icing (1 cup confectioners’) sugar, sifted; 225 g/½ lb (1½ cups plus 2 tablespoons all-purpose) flour, sifted; 225 g/½ lb (1½ cups plus 2 tablespoons all-purpose) flour, sifted; icing (confectioners’) sugar; 225 g/½ lb (1 cup) butter

Flour and Butter Based Macaroons

Preparation info

Makes
20–24

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

225 g/½ lb (1 cup) butter
1 teasp

Africa
Morocco
Mediterranean
Vegetarian
Cookies

Method

In a small saucepan, melt the butter over a low heat. Skim off any froth and pour the melted butter into a large mixing bowl, leaving residue in the bottom of the pan. Place mixing bowl in the refrigerator until butter solidifies.
Remove mixing bowl from the refrigerator and beat butter with a whisk or wooden spoon until it is creamy and pale coloured. Add vani