Name: Ghoriba 2 (Almond and Sugar Based Macaroons)
Yield: Makes 20–24
Cuisine: Moroccan
Ingredients: 150 g/5 oz icing (1¼ cups confectioners’) sugar; finely grated zest of 1 lemon; 225 g/½ lb (2 cups) ground almonds; 1 small egg, beaten; icing (confectioners’) sugar; ¼ teaspoon powdered cinnamon; 1 teaspoon vanilla essence (extract)

Preparation info

Makes
20–24

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

150 g/5 oz icing (1¼ cups confectioners’)

Method

In a large mixing bowl, combine icing (confectioners’) sugar and beaten egg, and beat until mixture is white.
In a medium-sized bowl, combine ground almonds and remaining ingredients, and gradually mix into beaten sugar and egg mixture.
Knead dough in bowl until it becomes pliable. Cover bowl with a tea towel and leave to mature in the bowl for 15 min