Tunisian · Dessert
Cashew Ghoriba Biscuits
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Method
- 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.
Cooking notes
Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.
For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.
When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.
Recipe video
Cashew Ghoriba Biscuits
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OpenCooking time
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OpenPan size
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OpenIngredient density
A cup of flour weighs 120 g; a cup of honey weighs 340. The full table of ~40 staples, with sources.
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OpenFrom the journal
Original essays on the small details.
The why behind the technique — original writing on the ingredient and equipment choices that separate a good cook from a frustrated one.
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Cold, softened, melted — three states, three completely different bakes
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Where this recipe sits in the wider tradition.
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