I have chosen this récipe because it’s a typical dish from Morocco. I really like Morocco because, even though it’s a neighbouring country, Morocco is really different from Spain. They speak a few languages, like Arabic and standard MoroccanTamazight.
The food there is also very nice (that’swhy I chose a Moroccan recipe)for example Tagine and coucous. I would like to visit the souks and all the different surfing spots there and I also chose a récipe from Morocco because my grandfather grew up there.
Gabriel CintranoMcCusker, 1º ESO
Almond and chocolate Ghriba.
- 200g chocolate, 70% cocoa
- 50g unsalted butter, softened
- 100g caster sugar
- 2 eggs
- 1 tea spoon vanilla extract
- ½ tea spoon almond extract
- 150g almond flour
- 100g plain flour
- 1 heaped tea spoon baking powder
- ½ tea spoon salt
- 150g icing sugar to coat the cookies
- Place the chocolate and the butter in a microwave-safe bowls topping and stirring at 15 seconds intervals until melted and smooth. Add in the sugar, the eggs and the vanilla and almond extract.
- Stir all the ingredients together until smooth and creamy. Add in the almond flour, plain flour, baking powder and salt and mix all the ingredients together until well combined. Cover with cling film and place in the fridge for 2 hours or overnight.
- Preheat oven to 180 C (350 F).
- Spoontable spoons of dough and roll into a ball. Roll each dough ball in icing sugar until completely coated.
- Transfer the cookies on a lined baking tray and lightly presseach cookie.
- Place in the oven and bake for 10 to 13 minutes, until the cookies are cracked and firm.
- Wait 15 minutes for the cookies to cool down and firm up before transferring them to a wire rack to cool completely, otherwise you might damage them.
This récipe is from here