And on being neighborly.

A neighbor recently had a heart attack. He is doing well. He is going to cardio-therapy. He is a decent man. A kind man. An avid gardener and golfer. A lover of fine wine and food. A good neighbor.

Susan suggested we bake him some cookies to cheer him up. We made these and they were delicious. And simple to make. And beautiful, too!

From The New York Times:

“These delightful cookies, which are adapted from “Casablanca: My Moroccan Food” by Nargisse Benkabbou (Firefly, 2018), are like a cracked and caky rose lukum, a jelly candy often referred to as Turkish delight. Ghriba is a specific type of cookie that Moroccans bake all year long. Recipes vary depending on the region or the family, but they all have one thing in common: They are cracked on the outside and chewy on the inside. When it comes to ghriba, the flavoring possibilities are endless. The most popular varieties are almond, coconut and walnut.”

Ingredients

Yield:16 cookies

• ⅔ cup/100 grams confectioners’ sugar, for coating
• 2¾ cups/300 grams ground almonds
• ⅓ cup plus 1 tablespoon/80 grams granulated sugar
• 2 large eggs
• 2 tablespoons unsalted butter, softened
• 1 heaped teaspoon baking powder
• 1 teaspoon rose water
• ½ teaspoon kosher salt

Preparation

1. Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place confectioners’ sugar in a small bowl.
2. Place all of the remaining ingredients in a large bowl and use your hands or a large spatula to mix them together until you have a smooth and slightly sticky dough. Scoop the dough in heaping single tablespoonfuls (about 30 grams each) and roll each into a ball, then roll each ball in confectioners’ sugar until completely coated.
3. Transfer the coated dough balls to the lined cookie sheet and lightly press each with the palm of your hand, but don’t flatten them completely.
4. Immediately bake for 15 to 18 minutes until the cookies are cracked and firm on the outside. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container to prevent them from drying out. They will keep for up to seven days

Recipe from Nargisse Benkabbou.

Tempting additions to these cookies might be lemon zest and pine nuts.