Before I went to Morocco I had never eaten a pistachio. The closest I had come to a pistachio was in the Jello pudding my dad ate. But, once I ate one, well I was hooked – and a little upset that I had missed out on this delicious nut for the first 20 years of my life. I’m making up for it now.
Like the lemon, vanilla, and almond ghriba I shared earlier this week, these ghriba are gluten-free and delicious. Pistachios have a unique flavor that some people really don’t like. As I began to look for a good flavor to pair them with I struggled. What I remembered about the pudding my dad loved was that the pistachio pieces were a strange consistency. They weren’t crunchy and they weren’t soft – they were something in the middle. I hated that texture. I succeeded with these cookies. The outsides have just a little crunch, while the insides are soft but not mush. I know not everyone has rosewater, so if you don’t you can use vanilla.
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