Ghriba (غريبة) — Moroccan crumbly almond or coconut cookies

• 220 gAlmond flour (Finely ground blanched almonds)
• 140 gPowdered sugar
• 6 gBaking powder (About 1 1/2 tsp)
• 2 gFine salt (About 1/3 tsp)
• 1Egg (Large, about 50 g without shell)
• 10 mlOrange blossom water (About 2 tsp)
• 5 mlVanilla extract (About 1 tsp)
• 90 gUnsalted butter (Melted and cooled to warm)
• 210 gDesiccated coconut (Unsweetened, fine or medium)

Instructions

1. 1

   Preheat the oven to 175°C and line two baking sheets with parchment paper. Sift the 60 g powdered sugar for coating into a shallow bowl so it is ready when the dough is shaped.

2. 2

   Choose one dough to make: almond or coconut, and measure only that group of ingredients. Keep the butter melted but not hot, because overly hot butter can make the dough greasy and prevent proper cracking.

3. 3

   For the almond version, whisk almond flour, 140 g powdered sugar, baking powder, and salt in a bowl until uniform and lump-free. In a second bowl, whisk the egg with orange blossom water and vanilla, then whisk in the melted butter until glossy.

4. 4

   Add the wet mixture to the dry almond mixture and mix with a spatula until a soft dough forms. Let the dough rest for 5 minutes so the almond flour hydrates, then check that it holds together when pressed without feeling oily.

5. 5

   For the coconut version, whisk desiccated coconut, 130 g powdered sugar, baking powder, and salt in a bowl to distribute the leavener evenly. In a second bowl, whisk the two eggs with orange blossom water and vanilla, then whisk in the melted butter.

6. 6

   Stir the wet mixture into the coconut mixture until evenly moistened and cohesive. Rest the dough for 10 minutes so the coconut softens and absorbs moisture, which helps the cookies bake up tender rather than dry.

7. 7

   Portion the dough into 24 equal pieces, about 20 g each, and roll each into a smooth ball using lightly damp hands. Roll each ball generously in the sifted powdered sugar, then place on the baking sheets with 5 cm of space between cookies.

8. 8

   Bake one sheet at a time for 12 to 14 minutes, rotating halfway through for even heat. The cookies should crack on top and look set, but they should remain pale with only the faintest golden color at the base.

9. 9

   Cool the cookies on the tray for 10 minutes because they are fragile while hot and can crumble if moved too soon. Transfer to a rack to cool completely, then store airtight so the signature sandy texture stays delicate.