MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rose & Almond Ghriba
 Categories: Cookies, Snacks, Nuts
      Yield: 16 servings

    2/3 c  (100 g) confectioners'
           - sugar; for coating
  2 3/4 c  (300 g) ground almonds
    1/3 c  + 1 tb (80 g) granulated
           - sugar
      2 lg Eggs
      2 tb Unsalted butter; softened
      1    Heaped teaspoon baking
           - powder
      1 ts Rose water
    1/2 ts Kosher salt

  Set the oven @ 350°F/175°C.

  Line a cookie sheet with parchment paper. Place
  confectioners' sugar 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
  (about 30 grams each) 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 15 to 18 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 rack to cool
  completely. Store the cookies in an airtight container
  to prevent them from drying out. They will keep for up
  to seven days.

  By: Nargisse Benkabbou

  Yield: 16 cookies

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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