If you love buttery cookies with a little extra character, this shortbread cookie recipe is for you. Ghoriba Bahla combines toasted sesame seeds, almonds, fresh orange zest, and warm cardamom to give you a crumbly Moroccan cookie with a sandy texture and beautifully cracked tops.
Ghoriba Bahla is a Moroccan shortbread cookie with a personality all its own. Unlike the perfectly smooth cookies you might expect from old-school Scottish shortbread, these rustic little cookies are prized for their cracked tops, sandy texture, and rich nutty flavor. The cracks aren’t a baking mistake, though. They’re the signature tell that means you’ve made them right!
This shortbread cookie recipe is traditionally served with Moroccan mint tea, and it’s the kind of treat you’ll find brought out when family and friends gather. The combination of toasted sesame seeds, almonds, orange zest, and warm cardamom gives them an amazing depth of flavor that makes them stand apart from your everyday butter cookies.
If you enjoy exploring the flavors of North Africa and the Middle East, you’ll definitely want to pair these cookies with some Baklava or some Ma’amoul Date Cookies for a dessert table that’s absolutely brimming with amazing textures and flavors.
Flavor profiles
- Lightly toast the slivered almonds before chopping for a nuttier flavor
- Use toasted sesame seeds instead of raw or visa versa
- Omit the orange zest and use lemon zest
- Add a teaspoon of vanilla or use rose or orange water, too
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Almonds: Skinless almonds provide richness and help create the delicate, crumbly texture that these cookies are known for. Pulse them just until finely chopped. You want texture, not almond butter. Blanched almond flour can be substituted in a pinch, though the cookies will be slightly less rustic.
- Toasted Sesame Seeds: Sesame seeds are one of the defining ingredients in any Moroccan shortbread cookies recipe. Toasting them beforehand deepens their nutty flavor. About half of the seeds are blended with the almonds, while the rest add texture throughout the dough.
- Butter or Ghee: Either works well here. Butter gives the cookies a familiar richness, while ghee adds a deeper, slightly nutty flavor that’s common in many traditional Moroccan baked goods.
- Orange: Fresh orange zest brightens the dough without making it taste citrusy. Lemon zest can be substituted if that’s what you have on hand.
- Ground Cardamom: Just a small amount adds warmth that complements the sesame and almonds. If preferred, a pinch of cinnamon or ground anise can be used instead.
How to Make Moroccan Shortbread Cookies
- Pulse the Nuts. Add the almonds and ⅔ cup of the toasted sesame seeds to a food processor. Pulse until finely crushed, taking care not to process them into a paste. Set aside.
- Mix the Wet Ingredients. In a large mixing bowl, combine the sugar, melted butter (or ghee), and oil until smooth. Stir in the orange zest and ground cardamom.
- Make the Dough. Add the flour, baking powder, ground almond mixture, and remaining sesame seeds to the wet ingredients. Mix until the dough comes together. It will look crumbly at first but will hold together when pressed into a ball.
- Shape the Cookies. Preheat the oven to 325 degrees F. Roll the dough into golf ball-sized portions, then gently flatten each into a thick disc. Arrange them on a parchment-lined baking sheet.
- Bake. Bake for 20 minutes, or until the cookies are golden brown and have those signature cracks forming across the tops.
- Food Processor: For pulsing the almonds and sesame seeds in this shortbread cookie recipe.
- Microplane Zester: An easy way to remove the fragrant orange zest without the bitter pith.
- Wire Rack: For the most tender texture, cool the cookies on the baking sheet for several minutes before transferring to a wire rack.
Serving Suggestions
Once completely cool, store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
While the dough can also be frozen, it’s easiest to shape the cookies first, freeze them on a tray, then transfer them to a freezer bag and bake from frozen. When you want to eat them, just add a minute or two to the baking time.
Share this recipe on Pinterest!
Love this recipe? Share it with the world on Pinterest.
Frequently Asked Questions
The signature cracks develop naturally as the dough expands during baking. If the dough is too wet, overmixed, or packed too tightly, the cracks may be less pronounced or not appear properly.
That’s perfectly normal. The mixture looks dry at first but should come together when squeezed in your hand. Continue mixing before adding any extra liquid, but a splash of water should loosen things up if you’re struggling.
Absolutely. You can cover and refrigerate the dough for up to 24 hours before shaping and baking. Let it sit at room temperature for 15 to 20 minutes if it becomes too firm to roll.
-
In a food processor pulse together the almonds and 2/3 cup of the sesame seeds until crushed, but NOT a paste. Set aside.
-
In a large bowl mix together the sugar, butter (or ghee) and oil until smooth. Stir in the orange zest and cardamom.
-
Add the flour, baking powder, crushed almond and sesame mixture and remaining sesame seeds. Mix together thoroughly until a thick dough forms after a crumbly stage. You’ll know you’re good when the dough is pressed and it all stays in a ball.
-
Preheat over to 350°F. Form shortbread dough into golf ball size balls and slightly flatten into a patty shape.
-
Transfer to a lined baking sheet and bake for 15-18 minutes or until golden brown.
Calories: 191kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 57mg | Potassium: 83mg | Fiber: 2g | Sugar: 5g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Source link
