Ghoriba, Ghribia, Ghoriba Bahla, Moroccan Cracked Almond Cookies
This ghriba recipe makes the cracked almond cookies Morocco serves with mint tea: a crumbly shortbread of flour, ground almonds, orange zest and cinnamon, rolled by hand and baked until the tops split into their famous cracks. One serving is about 67 g (2 cookies).
Ghriba, also spelled ghoriba or ghribia, are the hand-shaped cookies of the Maghreb, baked across Morocco, Algeria and Tunisia for tea time and festive gatherings. The most loved Moroccan version, ghoriba bahla, is prized for the wide cracks that split across the top as it bakes — the word bahla means silly, because the cracks look like big smiles. Almond ghriba, flavoured with orange zest and orange blossom water, is the version most Moroccan families make first.
Pairs well with: Mint tea, the classic partner for ghriba.
Provenance
Morocco
Moroccan Tea-Time Classic
Middle Eastern
Time Dedication
40m
25m prep • 15m cook
Batch Yield
12 Servings
313 kcal per serving
1 serving ≈ 67 g
Technical Skill
Intermediate
Medium (Shaped by Hand)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Ideal Light Bite
Moroccan Tea-Time Classic
Photo: Hloub, CC BY-SA 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $0.50 per serving at home (USD)
Good ghriba are pale, crumbly and cracked across the top, with a sandy texture that melts in the mouth.
Execution Methodology & Culinary Technique
Prep Stage: Soften, Sift and Measure
25 Mins • Measuring
Set the butter out to soften. Sift the flour with the baking powder, cinnamon and salt. Measure the ground almonds, sugar, oil, eggs, orange zest and orange blossom water, and tip the icing sugar into a shallow bowl for rolling.
Maestro Tip: Soft butter, not melted, is the secret to a crumbly shortbread — melted butter makes tough cookies.
5 Mins Room temperature
Beat the softened butter with the granulated sugar in a large bowl until pale and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the oil, orange zest and orange blossom water.
Scrape the bowl down halfway so no streaks of butter hide at the bottom.
Done when: The mixture is pale, fluffy and smooth.
5 Mins Room temperature
Stir in the ground almonds, then fold in the sifted flour mixture a little at a time until a soft, crumbly dough forms. It should hold together when squeezed but still feel sandy.
Do not knead it — overworking makes the cookies hard instead of crumbly.
Done when: The dough holds together in a ball but breaks apart easily.
10 Mins Room temperature, covered
Cover the bowl with a clean cloth and rest the dough for 10 minutes so the flour absorbs the moisture.
A short rest makes the dough easier to roll and the cracks more even.
Done when: The dough is slightly firmer and no longer sticky.
10 Mins Room temperature
Heat the oven to 180°C (350°F) and line a baking tray with parchment. Pinch off walnut-sized pieces, roll into balls, flatten slightly in your palm, then roll each one generously in icing sugar and set on the tray, leaving space between them.
Flattening the balls slightly helps the tops crack wide open in the oven.
Done when: The tray holds 24 pale, sugar-dusted discs with room to spread.
15 Mins 180°C (350°F)
Bake for about 15 minutes until the tops are covered in cracks and the edges are just turning pale gold. The centres should still look pale — they firm up as they cool. Dust with a pinch of cinnamon while warm.
Do not wait for deep browning — overbaked ghriba turn dry and hard.
Done when: The tops are cracked all over and the edges are lightly golden.
10 Mins Room temperature
Leave the cookies on the tray for 10 minutes to set, then move them to a wire rack to cool completely.
They are fragile while hot and will break if lifted too soon.
Done when: The cookies are firm enough to lift and cool to the touch.
Finishing Touches & Plating
Serve at room temperature with mint tea, piled on a plate for everyone to help themselves.
Nutritional Physiology & Benefits
Energy
313
kcal / serving
Protein
6g
Complete AA
Carbs
35g
Complex
Fats
17g
Healthy
| Energy | 313 kcal |
| Protein | 6 g |
| Carbohydrates | 35 g |
| Fat | 17 g |
| Fibre | 2.3 g |
| Sugar | 16.5 g |
| Sodium | 144 mg |
| Energy | 469 kcal |
| Protein | 9 g |
| Carbohydrates | 52.4 g |
| Fat | 26.2 g |
| Fibre | 3.4 g |
| Sugar | 24.7 g |
| Sodium | 216 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Provides vitamin E and magnesium from the almonds, plus small amounts of calcium and iron from the flour and eggs. Nutrition is estimated.
Almonds Bring Good Fats
Ground almonds add vitamin E, magnesium and the kind of unsaturated fats that make a small cookie genuinely satisfying.
A Little Goes a Long Way
Two cookies with tea give a real energy lift without the heaviness of a big cake or pastry.
Simple, Honest Ingredients
Flour, almonds, butter, eggs and orange — no preservatives or artificial flavourings, just a home-baked shortbread.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Drinks
Mint Tea
Hot, sweet mint tea is the classic partner — its freshness balances the buttery crumb and lifts the orange scent.
Coffee
A small strong coffee matches the cinnamon and almond flavours and turns two cookies into a proper afternoon break.
More Pairings
Fresh Orange Slices
Cold orange slices alongside the warm, crumbly cookies add a juicy, citrusy contrast that cleanses the palate.
Full Menus
After a Tagine
Ghriba are the natural sweet ending to a Moroccan meal — light enough after a tagine and made for sharing.
Complete menu
After a tagine and salad, serve ghriba with mint tea and fresh orange slices to finish.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Very Sweet Drinks
The cookies are already sweet, so a sugary soda alongside adds a lot of sugar at once — mint tea or water suits them better. This is general guidance, not medical advice.
Eating a Whole Batch at Once
They are small and moreish, but the butter and sugar add up fast — two cookies with tea is the portion the recipe is built around. This is general guidance, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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