Cashew Ghoriba Biscuits
These delicate Tunisian butter cookies rely on cashew nuts rather than the more traditional almonds, creating a subtle sweetness and tender crumb that melts on the tongue. Orange blossom water, essential to North African pastry-making, perfumes the dough with floral notes that feel both ancient and immediate. The technique is straightforward enough for any home baker, yet the result tastes like something you'd find in a Tunis confectionery, boxed in tissue paper and offered with strong coffee.
Instructions
Preheat the oven at 180 C / Gas 4.
Line a baking tray with greaseproof paper.
In a bowl, mix the cashews and icing sugar.
Add the egg yolks and orange blossom water and mix to a smooth homogeneous paste.
Take lumps of the cashew paste and shape into small balls.
Roll the balls in icing sugar and transfer to the baking tray.
Push an almond in the centre of each ghribia.
Bake until the biscuits are lightly golden, about 20 minutes.
Keep an eye on them, they burn quickly..
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