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 @ 350ºF/175ºC.

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

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