Cashew Ghoriba Biscuits

Dessert · Tunisian

🔗 View original recipe ↗

← Camp Kitchen

Ingredients

Cashew Nuts250g

Icing Sugar100g

Egg Yolks2

Orange Blossom Water2 tbs

Icing SugarTo Glaze

Almonds100g

Method 0/4 steps

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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🚐 Making this work in a van

Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.