Delicate, crumbly Moroccan shortbread cookies made with almonds and dusted with powdered sugar, offering a melt-in-your-mouth texture.
Why You’ll Love This Recipe
Montecaos, or Ghribia, is a traditional Moroccan shortbread cookie that is wonderfully delicate and crumbly. Made with ground almonds and rich, unsalted butter, these cookies melt in your mouth with each bite. They are simple to make, with minimal ingredients, but the flavor is deeply satisfying. The powdered sugar coating adds a sweet, velvety finish that makes these cookies perfect for tea time, special occasions, or any time you want a light and delicious treat. The combination of almond flavor and crumbly texture makes Montecaos a must-try Moroccan dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1/2 cup powdered sugar (plus extra for dusting)
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- A pinch of salt
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, ground almonds, powdered sugar, and baking powder. Add a pinch of salt and mix well.
- Add the softened butter and vanilla extract to the dry ingredients. Mix everything together until the dough becomes smooth and holds together.
- Roll the dough into small balls (about 1-inch in diameter) and place them on the prepared baking sheet.
- Gently press each ball with your fingers to flatten slightly. Optionally, you can add a whole almond on top for decoration.
- Bake the cookies for 12-15 minutes, or until they turn a light golden color.
- Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack.
- Once cooled, roll the cookies in powdered sugar to coat them generously.
Servings and Timing
- Prep Time: 15 minutes
- Baking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 20 servings
Variations
- Citrus Zest: Add a teaspoon of lemon or orange zest to the dough for a refreshing citrus flavor.
- Flavored Sugar: For a unique twist, you can flavor the powdered sugar with a little cinnamon or cardamom before dusting the cookies.
- Nut Garnish: Besides almonds, you can also decorate the top of the cookies with pistachios or walnuts for a different look and flavor.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 1 month.
- Reheating: These cookies are best enjoyed at room temperature and do not require reheating. If frozen, allow them to thaw at room temperature for a few hours.
FAQs
Can I use almond meal instead of ground almonds?
Yes, you can use almond meal in place of ground almonds. Just ensure that it’s finely ground for the best texture in your cookies.
How do I prevent the cookies from spreading too much?
Montecaos cookies should not spread too much, but chilling the dough for 15-20 minutes before rolling it into balls can help prevent excessive spreading during baking.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 2 days. Allow it to come to room temperature before rolling and baking.
What can I use instead of butter?
For a dairy-free version, you can substitute the butter with a non-dairy butter alternative like margarine or coconut oil, but the texture may slightly differ.
How do I know when the cookies are done?
The cookies are done when they turn a light golden color around the edges. They will firm up slightly as they cool.
Can I add other nuts to the dough?
Yes, you can experiment with adding other ground nuts, such as walnuts or hazelnuts, to the dough for a different flavor profile.
How can I make these cookies more festive?
You can add a few colorful sprinkles to the cookies or dust them with edible glitter for a festive touch, perfect for holidays or celebrations.
Can I use a cookie press to shape these cookies?
While a cookie press is not necessary, you can certainly use one to create uniform shapes, as long as the dough is firm enough to hold its shape.
How do I keep these cookies from becoming too crumbly?
Ensure the butter is softened to room temperature and that the dough is mixed until smooth. Overmixing or not adding enough butter could lead to overly crumbly cookies.
Can I make a gluten-free version of Montecaos?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the blend’s instructions for the best ratio to use.
Conclusion
Montecaos (Ghribia) is a beautifully simple yet incredibly flavorful Moroccan cookie that perfectly captures the essence of traditional baking. With its light, crumbly texture and rich almond flavor, it is the ideal treat to accompany your afternoon tea or to share with loved ones during the holidays. These cookies are easy to make with just a few ingredients, yet their melt-in-your-mouth quality makes them a showstopper. Whether you’re new to Moroccan desserts or an experienced baker, Montecaos is sure to become a favorite in your collection of recipes.
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Montecaos (Ghribia)
- Total Time: 30 minutes
- Yield: 20 servings 1x
- Diet: Vegetarian
Description
Delicate, crumbly Moroccan shortbread cookies made with almonds and dusted with powdered sugar, offering a melt-in-your-mouth texture.
Ingredients
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1/2 cup powdered sugar (plus extra for dusting)
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, ground almonds, powdered sugar, and baking powder. Add a pinch of salt and mix well.
- Add the softened butter and vanilla extract to the dry ingredients. Mix everything together until the dough becomes smooth and holds together.
- Roll the dough into small balls (about 1-inch in diameter) and place them on the prepared baking sheet.
- Gently press each ball with your fingers to flatten slightly. Optionally, you can add a whole almond on top for decoration.
- Bake the cookies for 12-15 minutes, or until they turn a light golden color.
- Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack.
- Once cooled, roll the cookies in powdered sugar to coat them generously.
Notes
- If you prefer a richer almond flavor, you can add a few more ground almonds to the dough.
- These cookies can be stored in an airtight container for up to a week.
- For extra decoration, you can lightly dust the cookies with additional powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
