By eatmundo · August 3, 2026
🇲🇦AI-generated imageSame ingredients, elsewhere in the world
5 matchesDishes from other countries' kitchens, made from the same core ingredients as Ghriba Bel Louz. The percentage is the share of ingredients the two recipes have in common.
Amigdalota: Traditional Greek Almond CookiesIn Greece · same ingredients· Same technique91%
Classic French Macarons: Delicate Parisian CookiesIn France · same ingredients55%
Polvorones (Traditional Spanish Christmas Shortbreads)In Spain · same ingredients55%
These traditional Moroccan almond shortbread cookies feature a beautifully cracked surface and a chewy, dense center. They are scented with orange blossom water, offering an elegant finish to any meal.
According to eatmundo's ingredient comparison, the closest dish to Ghriba Bel Louz from another cuisine is Amigdalota (Greece): the two share 91% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine 500g of almond flour and 250g of powdered sugar, ensuring no lumps remain.
- 3
Add the 3 large egg whites, 2 tbsp orange blossom water, 1 tsp lemon zest, and a pinch of salt to the dry mixture.
- 4
Mix by hand until you form a soft, moist dough that holds its shape when squeezed.
- 5
Roll the dough into small balls about the size of a walnut and flatten them slightly with your palm.
- 6
Arrange the balls on the tray, leaving 2cm of space, and bake for 12-15 minutes until the tops are crackled but the centers remain soft.
- 7
Remove from the oven and allow them to cool completely on the tray, as they are fragile when hot.
- 8
Store in an airtight container to maintain their signature chewy texture for up to a week.
Frequently Asked Questions
What is Ghriba Bel Louz?
Ghriba Bel Louz is a Moroccan almond cookie typically prepared with almond flour, powdered sugar, and orange blossom water. Often served with tea, this gluten-free dessert is a staple of Moroccan celebrations and holidays.
Why didn't my cookies crack?
The cracking is caused by the steam escaping; ensure you don't over-bake them, as a dry crust will not crack properly.
Can I use store-bought almond meal?
Yes, but finely ground blanched almonds yield the most authentic, smooth texture typical of Fassi pastry.
How do I know they are done?
The cookies should be pale with a light golden bottom; if they turn dark brown, they will become too hard.
Can I add cinnamon?
While not traditional for this recipe, a tiny dusting of cinnamon can enhance the floral notes of the orange blossom water.
🇲🇦AI-generated image
