Moroccan cuisine · Desserts & Sweets

Ghoriba Kawkaw

Crumbly peanut cookies rolled thickly in powdered sugar that crack open in typical fashion as they bake.

Ingredients · for 8 servings

• 250 g peanuts
• 150 g flour
• 120 g sugar
• 100 ml sunflower oil
• 1 egg
• 1 tsp baking powder
• 1 tsp vanilla sugar
• 100 g powdered sugar
• 1 pinch salt

Instructions

1. Toast the peanuts in a dry pan over medium heat for 5 min, let cool, then grind finely in a blender, setting 2 tbsp roughly chopped aside.
2. Thoroughly mix the ground peanuts, flour, sugar, baking powder, vanilla sugar and salt in a bowl.
3. Add the egg and oil and knead into a firm, slightly oily dough; let it rest for 15 min so it holds its shape well.
4. Roll the dough into about 24 walnut-sized balls and coat each one very generously all over in powdered sugar until fully white.
5. Space the balls well apart on a baking-paper-lined sheet, flatten slightly and bake in a 170 °C (340 °F) preheated oven for 15–18 min until the surface has cracked open widely and the edge has just set.
6. Let rest on the sheet for 10 min, sprinkle with the chopped peanuts and serve cooled with mint tea.