STEP 1.Take a saucepan, combine all the ingredients for the lemon cream, the sugar, lemon juice, egg yolk, butter, and cornstarch, mix all the ingredients thoroughly.
STEP 2.Place the saucepan on medium flame, while continuously whisking with the whisk, and cook for 10-12 minutes or until the cream thickens and smoothens.
STEP 3.Let the lemon cream chill down a little and then add it into a silicone mold like small semi-circular shapes, then put it in the freezer for two hours.
STEP 4.Preparing the almond ghriba in a large mixing bowl, place the almond paste and add all the other ingredients lemon zest, egg yolk, and baking powder. Mix all the ingredients are well until combined.
STEP 5.Roll up the dough into small balls and add the frozen lemon cream in the center of the almond paste ball and roll into a ball.
STEP 6.Lastly, dip the cookies in the egg white, and then roll in flaked almonds.
STEP 7.Place the balls in a baking tray covered on parchment paper, gently flatten the cookies balls a little.
STEP 8.Bake in a preheated oven at 170c (340 f) for around 15 minutes, let them cool completely before serving since they will be very hot. Serve with moroccan mint tea!
calories per serving
249 g Fat103 g Protein78 g Carbs51 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment