This amaretti-like treat is one the numerous Ghriyebas in Morocco and definitely very easy to make. They have an amazing chewy texture and are ridiculously tasty especially when you add the mastic powder for more authenticity.
If you don’t have the Mastic gum powder, some drops of vanilla essence should bring a nice twist.
I also flavoured them once with instant coffee and they turned out nice..
For a batch of 20 approx
Prep: 10 min/ Baking: 15 min
– 200 g almond meal (skin on)
– 1 pinch of Mastic powder (optional)
– ½ tsp of baking powder
– 1 pinch of salt
– 1 egg
– 90g of caster sugar (demerera will be ok)
– 1 handful of whole almond to decorate
– Drops of almond essence (if your almond needs more kick)
Preheat the oven at 180 degrees C.
Beat the egg yolk with the sugar, add to the almond meal and baking powder (previously sifted).
Beat the egg white until firm add up to the first mix. Mix well. You will have a stick dough.
Wash your hands to ease the process of making the little balls.
Cover a baking sheet with baking parchment and start shaping balls of 1.5 cm diameter.
Line them up on the baking sheet. Place 1 almond at the center of each ball and flatten them slighty.
Bake for 15 min maximum. They should come out soft. You should feel a crust after they cool down.