Moroccan Almond Cookie and Sweets Recipes

Almonds are used extensively in cooking and baking. Here's a round-up of Moroccan cookie recipes and sweets on the site which use almonds or almond paste. Some recipes call for skinning and/or frying the almonds. The tutorial How to Blanch, Peel and Fry Almonds explains this process.

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    Moroccan Stuffed Dates. Photo © Christine Benlafquih

    The almond paste filling in these stuffed dates is flavored with orange flower water and cinnamon. If you like, add some food color for a festive presentation.

  • 02 of 16
    Kaab el Ghazal. Photo © Christine Benlafquih

    One of Morocco's most famous sweets, Kaab el Ghazal literally translates to "gazelle's ankles," but in English, they're more commonly called Gazelle's Horns. Either way, the names make clear reference to the cookie's characteristic crescent shape. The thin pastry dough conceals a tender almond paste filling flavored with orange flower water and cinnamon. For step-by-step photos, see the tutorial How to Make Kaab el Ghazal.

  • 03 of 16
    M'hanncha - Moroccan Snake Pastry. She Paused 4 Thought/Flickr - CC BY-NC-ND 2.0

    Named for its snake-like coil shape, this baked Moroccan pastry is stuffed with homemade almond paste. A lovely presentation for special occasions.

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    almond macaroons
    Chewy Moroccan Macaroons. SensorSpot/E+/Getty Images

    Chewy, Nancy-macaron-style cookies with rustic good flavor. Quite easy to prepare using store bought or homemade almond meal.

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  • 05 of 16
    Moroccan Basbousa (Semolina Cake). arsheffield/Flickr - CC BY-NC 2.0

    A Moroccan take on the syrup-topped semolina cake known as basbousa. Almonds aren't just used as garnish; they also show up in the cake itself.

  • 06 of 16
    Almond Baklawa (Baklava). Faiz de blida/Flickr - CC BY-NC-ND 2.0

    No pistachios here – the Moroccan version of baklava (or baklawa) makes good use of almonds. A sticky, sweet, nutty delight.

  • 07 of 16
    Photo © Christine Benlafquih

    These delicious, cake-like cookies are easier to make than you might think. Semolina dough is wrapped around logs of almond paste, cut into pieces and then fried. A dip in honey flavored with orange flower water adds sheen and sticky sweetness.

  • 08 of 16
    Moroccan Almond Briouats. Photo © Christine Benlafquih

    These almond paste-filled pastries are well-loved throughout Morocco. Although they might be offered for a casual tea time, they're most likely to be served when honoring guests, celebrating a special occasion, or when setting up a spread of food to break the fast in Ramadan.

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  • 09 of 16
    Photo © Christine Benlafquih

    Very chewy in texture, these delicious macaroon-like cookies are quite easy to prepare. Blanched almonds are processed into a paste and flavored with vanilla and lemon zest.

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    Chebakia with Almonds. Photo © Christine Benlafquih

    The dough for this Moroccan cookie is made with ground sesame and almonds, then shaped, fried and dipped in hot honey flavored with orange flower water.

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    Whole Almond Macaroons. Photo © Christine Benlafquih

    This easy almond macaroon recipe uses whole eggs and whole almonds, which gives the cookies are more rustic appearance. Chewy and delicious!

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    Ghoribas with Sliced Almonds

    Sliced Almond Ghoribas. Photo © Christine Benlafquih

    This variation of almond ghoriba features a sliced almond garnish with a simple syrup glaze.

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  • 13 of 16
    Fekkas with Almonds, Sesame and Raisins. Photo © P.Zouhair

    Moroccan fekkas are twice-baked like biscotti, but are a bit easier on the teeth – no dunking is required to enjoy these crunchy cookies! This version features a cookie laden with almonds, raisins, and sesame. Anise seeds and orange flower water round add traditional Moroccan flavor.

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    Moroccan Sellou or Sfouf. Photo © Christine Benlafquih

    Almonds are key to this traditional Moroccan sweet, as are browned flour, sesame seeds, anise, and cinnamon. It's a popular offering during Ramadan, weddings, births, and other special occasions.

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    Ktefa or Milk Bastilla. Photo © Christine Benlafquih

    Paper thin rounds of fried or baked warqa is layered with pastry cream and chopped fried almonds. Fresh fruit may be added. It's a very traditional and elegant dessert to offer after a Moroccan meal.

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    Photostock Israel/Getty Images/Collection: Photolibrary

    A lovely contrast of textures and flavors, these briouats are a true special occasion dessert or tea time offering. Assemble them ahead of time and refrigerate until shortly before frying and serving.