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Pistachio Rosewater Ghriba

Moroccan Food· Moroccan Holidays

11 Jun

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.

Pistachio Rosewater Ghriba

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.

Pistachio Rosewater Ghriba

Gluten free Moroccan ghriba cookies with the flavors of pistachio and rosewater.

Ingredients

  • 2 cups pistachios
  • 1/2 cup granulated sugar
  • 2 tsp rose water
  • 4 egg yolks
  • 1 tsp baking powder
  • 4 Tbsp butter
  • powdered sugar for dusting
  • whole pistachios to top cookies
  • parchment paper or silpat

Instructions

  1. Preheat your oven to 350F.
  2. In a food processor, blend the pistachios until they are broken down to almost a powder.
  3. In a large bowl combine pistachio flour, granulated sugar, and baking powder.
  4. Add to the dry ingredients the rosewater and egg yolks.
  5. Break up the butter with your hands or a pastry cutter and begin working into the dough.
  6. Using your hands or pastry cutter mix all of the ingredients until everything has been combined, the dough will feel slightly sticky.
  7. From small balls with your hands, about 1" in diameter.
  8. Line a cookie sheet with parchment paper or a silpat sheet.
  9. Coat the balls with powdered sugar and place onto a cookie sheet or plate.
  10. Refrigerate the cookies for 30 minutes, or place in freezer for 10 minutes.
  11. Arrange cookies on baking sheet and gently press a pistachio into the top of each. Do not flatten the cookies, they will naturally shape.
  12. Bake for 10 - 12 minutes. The cookies should still be a pale color.
  13. Leave on the baking sheet for 5-10 minutes to allow the cookies to finish setting, then transfer to a cooling rack.
  14. When the cookies are completely cool, transfer to an air tight container.
  15. Cookies can be stored on the counter for 1-2 weeks, or in the freezer for up to 3 months. To serve, remove from the freezer and allow to warm up before serving.

Notes

It is very important to refrigerate or freeze the dough before baking. If you do not the cookies will melt and not retain their form.

© Amanda Mouttaki

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16 Comments

« Gluten Free Lemon, Vanilla, and Almond Ghriba
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Comments

  1. Kat says

    November 13, 2016 at 10:31 am

    Hi Amanda

    When you say two cups of pistachios. Do you mean bakers cup or normal cup (same for sugar).Do you know what would be approx weight? I am planning to substitute with premade pistachio flour rather than making my own. Do you think it will work ?
    What temperature you bake them?

    Thank you

    Reply
    • Amanda Mouttaki says

      November 14, 2016 at 4:57 am

      I mean bakers cups like a 1 cup measure. I’d say to reduce the amount a bit if you’re using pistachio that’s already ground – maybe go for 3/4 cup.

      Reply
  2. Natalie says

    December 30, 2014 at 8:05 pm

    Does this recipe also make 20-24 cookies?

    Reply
    • Amanda Mouttaki says

      December 31, 2014 at 7:36 am

      Yes it does.

      Reply
  3. Debra @ The Saffron Girl says

    December 5, 2013 at 10:51 am

    Hi Amanda,
    I’m a foodie/travel blogger as well and passionate about Moroccan food, although I’m from Southern Spain. I wanted to ask you about a dessert I had years ago. My French teacher was married to a Moroccan man and she had us over for a traditional dinner once. The dessert was mandarine pieces in rose water with pistachios, but I cannot recall anything else. Have you heard of a dessert such as this? Do you have a recipe? Thank you! Debra

    Reply
    • Amanda Mouttaki says

      December 6, 2013 at 3:02 pm

      Was it a simple, almost like fruit salad? I know of a dessert with oranges and nuts and rose water or orange blossom water and sometimes cinnamon. Does that sound familiar?

      Reply
      • Debra @ The Saffron Girl says

        December 6, 2013 at 4:10 pm

        Yes, it was something like a fruit salad. And yes that does sound familiar.. do you have the recipe? What is it called? Thanks for so much for responding!

        Reply
        • Amanda Mouttaki says

          December 6, 2013 at 4:22 pm

          I haven’t blogged this recipe yet! – honestly had somewhat forgotten it but you’ve reminded me! I now must make it again! I found this one, that looks quite close to how we make it. You can swap the water for rose water and add the nuts. The ingredients will vary a little depending on the region one is from. Bssha! (Enjoy) http://tastespace.wordpress.com/2011/04/06/moroccan-cinnamon-orange-salad/

          Reply
          • Debra @ The Saffron Girl says

            December 6, 2013 at 4:57 pm

            Thank you Amanda! I’ll check this out. Can’t wait to make it now that I know what it is! 😉

  4. Matt says

    June 25, 2013 at 9:36 am

    Hi Amanda. These look great. One thing here, should the butter be 4 tablespoons instead of teaspoons? (Your vanilla almond receipe asks for 4 tablespoons).

    Reply
    • Amanda Mouttaki says

      June 25, 2013 at 12:43 pm

      You’re right it’s a typo! Fixed now!

      Reply

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Hello!

Meet Amanda Amanda Mouttaki is a freelance writer, entrepreneur, speaker, and hungry world traveler behind MarocMama, a blog that has been helping food-loving travelers plan authentic experiences around Morocco and the world for the past 10 years.
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