Walnut ghriba – Moroccan nut cookies without flour

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These walnut ghriba with cinnamon taste incredibly nutty, slightly chocolaty and a bit spicy. They are moist soft on the inside and have a crunchy sugar crust, similar to the lemon crinkle cookies. The Moroccan cookies use no flour and no butter, just like the cinnamon stars. They are very quick to make. You can find a detailed walnut ghriba recipe with the exact quantities and step-by-step instructions here at the very bottom.

Which nuts?

I made the Moroccan cookies with a mixture of almonds and walnut kernels. Alternatively, among other things, only almonds go. You can also use other nuts, such as peanuts or hazelnuts, similar to the German plum cake and nut corners recipe.

Experiment with spices and flavors

To the dough for the walnut ghriba, I mixed in some cocoa powder, cinnamon, and rose water that I had left over from my rose lemonade. This gave them a slightly chocolaty flavor and an aromatic spicy note. Both combined perfectly with the nuts.

You can experiment with spices and flavors in the recipe. For example, omit rose water if you don’t have any at home. Instead, orange blossom water, among other things, will work.

You can adjust the amount of cinnamon to taste, just like for the honey cookies. With orange or lemon zest, which I used to make my quark stollen, for example, the Moroccan cookies taste just as delicious.

If you don’t want a chocolate flavor in the walnut ghriba, you can omit cocoa powder from the recipe. Then you use less liquid ingredients, i.e. eggs. Or you can add more ground nuts to the dough.

Proper nut dough consistency

The dough for the Moroccan nut cookies does not contain flour. Instead, nuts are used. Eggs are added to bind the dough.

The nut dough needs to have a very sticky consistency, similar to the dough for my orange cookies. Here, the amounts given in the recipe for the dry and liquid ingredients can vary.

If your nut mixture is too mushy, add some more ground nuts to it. If the dough is dry, add a small amount of another egg or some more rose water.

Alternatively, you can simply whisk eggs in a bowl first and then add as much of them to the nut mixture in batches until it gets the consistency you need.

These walnut ghriba are

• nutty,
• tender,
• soft,
• moist on the inside,
• crunchy on the outside,
• slightly chocolaty,
• spicy,
• heavenly delicious,
• aromatic,
• with almonds,
• without flour, just like my 4 ingredient chocolate cake,
• without butter and without oil,
• with the cracked pattern an eye-catcher on the coffee table,
• easy and quick to make,
• ideal for a tea party, for snacking in between and to give away, just like the chocolate peanut clusters,
• perfect as Christmas cookies, next to the snowflake cookies, angel eyes cookies and speculoos,
• cookies of Moroccan cuisine.

Easy no flour walnut ghriba recipe

The walnut ghriba recipe you’ll find here at the end of the post in the recipe box is pretty simple. In a flash, you’ll have these delicious cookies on the coffee table with no flour and no butter.

Step 1:

First, mix all the dry ingredients, namely ground nuts, powdered sugar, cocoa powder, baking powder and cinnamon. Then you add the liquid ingredients, namely eggs and rosewater, and mix it into a sticky nut mixture.

Step 2:

Form small balls from the nut dough and roll them in powdered sugar. Spread the nut balls on the baking sheet and press a walnut half in the center of each ball.

Step 3:

Now place the walnut ghriba in the oven and bake for about 15 minutes.

How to make Moroccan nut cookies: tips and tricks

• It is best to use whole almonds and walnut kernels for the recipe and grind them yourself. This will make the Moroccan cookies especially aromatic.
• If your nut dough is too mushy, add a little more ground nuts. If it is dry, add either a small amount of another egg or a little more rose water. Alternatively, you can whisk eggs beforehand and add just enough to the nut mixture in batches until you get a very sticky mixture.
• You can add other spices or flavorings to the Moroccan cookies besides cinnamon. Read more about that here at the top of the post.
• Instead of rose water, you can use orange blossom water, among other things.
• To make it easier for you to shape the nut balls, you can moisten your hands a little with water or rose water each time.
• Do not bake the nut cookies longer than necessary, so that they taste moist from the inside and not dry.
• Store the walnut ghriba packed airtight, for example in a cookie tin, at room temperature.

Walnut ghriba video recipe

By the way, on my Youtube channel you can find a short video for the walnut ghriba. There you can watch exactly how to make them at home. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.

Did you bake the Moroccan nut cookies without flour according to this recipe? I’m looking forward to your result, your star rating and your comment here below how they turned out and tasted to you.

Looking for more cookie recipes? Try some more:

• Russian almond cookies – Soviet recipe with 4 ingredients
• Tatar cookies “Barmak” – with walnut filling
• Chocolate pine cone cookies – how to make fancy pastry

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