Lamb Biryani
Tejal Rao
1649 ratings with an average rating of 4 out of 5 stars
1,649
4 1/2 hours, plus overnight marinating
Rose and Almond Ghriba
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:16 cookies
- ⅔cup/100 grams confectioners’ sugar, for coating
- 2¾cups/300 grams ground almonds
- ⅓cup plus 1 tablespoon/80 grams granulated sugar
- 2large eggs
- 2tablespoons unsalted butter, softened
- 1heaped teaspoon baking powder
- 1teaspoon rose water
- ½teaspoon kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)
190 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 5 grams protein; 91 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place confectioners’ sugar in a small bowl.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
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Cooking Notes
Barbara
Can you use almond flour in this recipe or is it ground too fine?
BAC
These cookies sound great, but where can I get rosewater?
Sharon Lansing
NYT Notes: - Almond flour = ground almonds - coat with confectioners sugar after baking - rose water can be found in most large supermarkets; can use orange water or vanilla
BeachPeach
Can you use almond flour instead of ground almonds? What is the difference between the two?
Kbb
I have a similar Moroccan recipe but I decorate my cookies with a pistachio slightly pressed into the sugar coated dough balls...I also mix the dry ingredients well before adding Rose water and eggs... Looks good and soooo easy to bake
Kir
Just made these since i had all the ingredients on hand. Would definitely decrease the salt by half and increase the rose water next time. To balance out the rose water that may require more ground almond to balance the exrra liquid. Also chose to refrigerate dough before baking for shape after referencing a different recipe. They are super easy and cute, remind me of wedding cookies
Jeanette
These were a big hit! I did not have rose water so I substituted a teaspoon of vanilla. Otherwise, I followed the directions.
Rosalee
Whole Foods has rosewater in the beauty aisle! Same ol’ stuff, just a different label/marketing. You can use it to make these cookies, add some to your lemonade to feel fancy, then splash it on your face for a refreshing toner. (On another note, I added a bit of orange zest to my cookies, because I add orange zest to most things now. One gets one’s kicks where one can.)
Joan
I made these using almond flour. I added ground walnuts and almonds to the flour to give them more texture. Didn’t have rose water so I added orange zest and a little fresh orange juice. Delicious!
liv
Instead of rolling in powdered sugar, after baking I drizzle in a glaze made of powdered sugar, rose water, and lemon juice.
Allesandra
Made with double the rosewater once and double the rosewater plus 1/2 tsp ground cardamom the second time and both were divine! I've had to bake them in secret and hide them to keep them all from being eaten before I could pack them into my cookie boxes!
SH
Can egg substitute be used for vegans?
Régine B.
Could this be made vegan by replacing the eggs with a vegan binder?
Leene101
I did and they are easy to mix and taste wonderful. I also omitted the rose water and used water.
Nicole
I used almond flour because I had it on hand and I don't know if it tastes authentic, but it tastes delicious!
Melinda
May want to add more rosewater next time
Sydneysider
Quick and easy to make. Made 15 x 30g cookies. Definitely worth refrigerating cookies for 30 mins or so, then roll in icing sugar, then bake. Re-roll in icing sugar when remove to wire rack. Nice warm and keep well. Used almond meal and 1 teaspoon of orange blossom water, added ground cardamom and cinnamon (about 1/2 teaspoon of each). Salt - used a little less than 1/4 tsp table salt. Strong almond flavour. Next time will add orange zest and up the flavours to balance out the almond a little.
janisani
these are very wonderful and fabulous! I tinted them a very pale pink to help identify the rose flavor, and they are quite lovely! Also, the cracks show up better under the white of the powdered sugar. And yes, they are delightfully chewy....oh, and I made 30 cookies and they are not too small.
d
Fam loves this!
Michelle
I used almond flour and the texture is terrific as is the taste! I would add a bit more rose water next time and try with pistachios.
Kathy
Any Middle Eastern store will carry rose and orange water.
Judy
These reminded me of Italian Wedding Cookies
Emma
Really good! The group I served them too loved them. I paired with a rose petal jam which was lovely.
vicky
I made this with 1tsp of almond extract instead of the 1tsp rose water and the cookies were pretty tasteless. Relatively “healthy” with low sugar and high protein from the nut flour, but maybe ramp up the extracts.
NB
Delicious, Andrew loved. I used a mix of ground almonds and almond flour. Also pressed a pistachio into the top of each and added a tiny bit extra salt and vanilla sugar.
Srei
There are lot of questions here for where to get rose water. Rose water for cooking (not beauty product), is sold in any Indian or Middle Eastern specialty grocery stores. In traditional Persian cooking rose water is used A Lot. My favorite brands for cooking rose water are: Cortas, Sadaf and Ziyad. If speciality stores are not close by , God Bless Amazon online store:) it will be a little more expensive but worth. Please note rose water provides very distinct taste, start with small amounts.
margaret
Usually use 2 tsp of rose water, and the flavor is a little stronger the next day, but I want to try 3 tsp next time. The texture is nice and chewy.
food lover
This is a pleasant enough cookie, next time I will tweak it for more flavor...pandan water instead of rose water. It is not overly sweet to the taste. After reading the other comments, I modified it by mixing and sieving the dry ingredients together before adding the wet ingredients. I mixed it with my hands, so fun, worth trying. I coated some cookies with confec. sugar after baking. My verdict is that you can cover them with powdered sugar before baking, it is actually better.
Marina10
Increase to 2 tsps rose water, small amount half teaspoon of ground petals in a little under half Rene dough, 2 drops red food coloring
Marina10
Add more rose water, try grinding up some dry rose petals
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