Cashew Ghoriba Biscuits

Delicate Moroccan shortbread-style biscuits made with ground cashews and fragrant orange blossom water, rolled in icing sugar and topped with a whole almond. Crisp on the outside and melt-in-the-mouth tender within.

Ingredients

• Cashew Nuts

  ⚖ 250 g 27¾ pcs
  kcal/г%DV

  Calories

  138269%

  Protein

  45.591%

  Total Fat

  109.6140%

  Carbohydrates

  75.527%
• Almonds

  ⚖ 100 g 💧 90.9 ml 🥄 6⅛ tbsp
  kcal/г%DV

  Calories

  57928%

  Protein

  21.142%

  Total Fat

  50.664%

  Carbohydrates

  21.67%
• Icing Sugar

  ⚖ 100 g 💧 125 ml 🥄 8½ tbsp
  kcal/г%DV

  Calories

  38919%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  99.836%
• Icing Sugar

  ⚖ 100 g 💧 125 ml 🥄 8½ tbsp
  kcal/г%DV

  Calories

  38919%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  99.836%
• Egg Yolks

  ⚖ 36 g 2 pcs
  kcal/г%DV

  Calories

  1165%

  Protein

  5.711%

  Total Fat

  9.512%

  Carbohydrates

  1.30%

Also in this recipe

• Orange Blossom Water 2 tbsp

Instructions

• Preheat the oven to 180°C and line a baking tray with greaseproof paper.
• In a bowl, combine 250g cashew nuts and 100g icing sugar. Add 2 egg yolks and 30ml orange blossom water, then mix together until you have a smooth, homogeneous paste.
• Take small portions of the cashew paste and roll them into balls. Roll each ball in icing sugar to coat, then place on the prepared baking tray. Press one almond firmly into the centre of each biscuit.
• Bake for approximately 20 minutes, until the biscuits are lightly golden. Watch them carefully towards the end of baking, as they can brown and burn quickly.