North African Shortbread Cookies | Ghorbias, Montécaos, Sablés Nord-Africain, غريبية

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a gluten-free option, while all-purpose flour is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often less expensive.

Add neutral oil and powdered sugar to a large bowl and mix thoroughly.

Add baking powder, cinnamon, salt, and vanilla to the mixture and mix until well combined.

Gradually add flour one cup at a time, mixing until well combined; the dough should be soft and not sticky.

If the dough is too sticky, add a little more flour.

Knead the dough into a large ball, cover with plastic wrap or a clean kitchen towel, and refrigerate for about 30 minutes.

After 30 minutes, remove the dough from the fridge and let it rest on the countertop for about 10 minutes before shaping.

Shape the dough into balls using a tablespoon measure, aiming for around 7 grams each.

Optionally, use a kitchen scale for precise measurements.

For Montecarlo shape, roll the dough into a circular ball and twist to form a conical shape.

Place shaped dough on a lined baking sheet and top each with a pinch of cinnamon or an almond.

Bake in a preheated oven at 150 degrees Celsius (300 degrees Fahrenheit) for about 10 to 12 minutes until the bottoms are golden.

Allow cookies to cool completely on the baking sheet before transferring to a serving platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens