Although Almond Ghoribas are the more traditional Moroccan cookie, other kinds of almond macaroons have become popular in Morocco, where you'll find them sold in many bakeries and served as part of tea time or special occasion spreads.

These easy almond macaroons are adapted from a recipe by Rachida Amhaouche. They're a bit different from their French and Italian counterparts in that egg yolk is used as well as the whites. Rachida's recipe does not specify blanching and peeling the almonds, but you can do so if you prefer a more refined looking macaroon.

See Also

Moroccan Almond Milkshake - Recipe for Almond Smoothie with Orange Flower Water

How to Make Almond Croissants (Croissants aux Amandes)

Roasted Almonds with Salt