Moroccan Almond Macaroon
In Morocco, this sweet treat has many names; mlewza, ghriebat el a'kda, ghrieba d'ellouz or bellouz. It looks and feels like an Italian artisan Ricciarelli.Ghrieba bellouz is easy to make and it keeps for a good couple of weeks.
- 1.13 lbs almonds (blanched, skinned and well dried (do not use almond powder))
- 7 oz caster sugar
- 1 pinch of salt
- 2 tbsp apricot jam, (measured after straining)
- 1 egg, (medium-size)
- 1 egg yolk, (medium-size)
- 2 tbsp butter, (melted and cooled)
- 3 to 4 grain of mastic gum
- 1/2 tsp baking powder
- 1 1/2 tsp lemon zest
- 4 drops almond extract ((optional, if you suspect that the almonds lack flavor))
- 8 oz icing sugar
- Make an almond paste with the sugar and almonds until it forms a paste or nearly there. You will need a good food processor for this.
- In a pestle and mortar, mix 1 teaspoon of sugar with the grains of mastic gum and crush them to a powder. Alternatively, use the back of a glass and crush the mix. Flavor the almond paste with this mix.
- Preheat the oven to 350° F (180° C) and cover 2 baking sheets with baking paper. Fill a large bowl or a deep plate with the icing sugar intended for the finishing.
- Lightly whisk the eggs with the sugar and salt. Break the almond paste into rough pieces and add it along with the rest of the ingredients. Mix until everything looks homogeneous. Do not overwork. You can do this by hand as well as with a food processor. Be sure there are no lumps left in the mix.
- Shape small smooth balls of about 0.7 oz or 1.2" diameter. If your hands get sticky, wash them and keep them slightly moistened to carry on. Some people place a large bowl of water and a towel alongside so they don't have to keep going back and forth the the sink.
- Drop the shaped balls into the icing to coat the top and sides with icing sugar.
- Place the ghreiba balls on the baking sheets leaving at least 3" space between them. Slight flatten by pressing your thumb in the middle but do not over-flatten it.
- Convection oven: Place the tray in the middle of the oven and bake for at least 12 min. If more time is needed, turn the baking sheet for even coloring and continue baking for a few minutes or until the ghriebas are ready.
- Conventional oven: Place the baking pan in the top third of the oven with the grill on for about 5 minute or until the tops of the cookies crack. Move the rack to the middle or lower third of the oven to finish baking. I usually use both the grill and oven heat at the same time so the cookies bake in 15 to 18 minutes.
- Once cooled, store in an airtight container. I suggest you place a layer of baking paper or foil between each layer so the nice icing does not get damaged by friction between ghriebas.
You can as well freeze it for months, well sealed. I like to crumble it to make a cheat version of Moroccan almond juice or mix it with a good vanilla ice-cream.
You will need a good food processor for this. In a pestle and mortar, mix 1 teaspoon of sugar with the grains of mastic gum and crush them to a powder. Alternatively, use the back of a glass and crush the mix.
Preheat the oven to 350° F (180° C) and cover 2 baking sheets with baking paper. Fill a large bowl or a deep plate with the icing sugar intended for the finishing.
Lightly whisk the eggs with the sugar and salt. Break the almond paste into rough pieces and add it along with the rest of the components. You can do this by hand as well as with a food processor.
Shape small smooth balls of about 0.7 oz or 1.2" diameter. If your hands get sticky, wash them and keep them slightly moistened to carry on. Some people place a large bowl of water and a towel alongside so they don't have to keep going back and forth the the sink.
Drop the shaped balls into the icing to coat the top and sides with icing sugar. Place the ghreiba balls on the baking sheets leaving at least 3" space between them.
Slight flatten by pressing your thumb in the middle but do not over-flatten it. Convection oven: Place the tray in the middle of the oven and bake for at least 12 min.
If more time is needed, turn the baking sheet for even coloring and continue baking for a few minutes or until the ghriebas are ready. Move the rack to the middle or lower third of the oven to finish baking.
I suggest you place a layer of baking paper or foil between each layer so the nice icing does not get damaged by friction between ghriebas.
