If you love buttery cookies with a little extra character, this shortbread cookie recipe is for you. Ghoriba Bahla combines toasted sesame seeds, almonds, fresh orange zest, and warm cardamom to create a crumbly Moroccan cookie with a sandy texture and beautifully cracked tops.
Ghoriba Bahla is a Moroccan shortbread with a distinct personality. Unlike the smooth, dense texture of traditional Scottish shortbread, these rustic cookies are celebrated for their cracked surfaces, sandy crumb, and rich, nutty flavor. The fissures that form on top during baking are not a flaw — they are the hallmark of a successful batch.
Traditionally served with Moroccan mint tea, these shortbreads are often presented when family and friends gather. The blend of toasted sesame seeds, almonds, orange zest, and ground cardamom gives them depth and an evocative aroma that sets them apart from ordinary butter cookies.
Table of Contents
- Flavor profiles
- Ingredient Notes and Substitutions
- How to Make Moroccan Shortbread Cookies
- Recommended Tools
- Serving Suggestions
- Frequently Asked Questions
- Moroccan Shortbread Cookie Recipe (Ghoriba Bahla) Recipe
These cookies pair beautifully with other Middle Eastern and Mediterranean sweets such as baklava or ma’amoul-style cookies when you’re assembling a dessert platter. Their texture and flavor add contrast to syrupy or date-filled treats.
Tip From Kevin
Flavor profiles
- Lightly toast slivered or whole almonds before chopping for a deeper, nuttier note.
- Use toasted sesame seeds for a stronger toasted flavor; raw seeds will be milder.
- Swap orange zest for lemon zest if you prefer a sharper citrus edge.
- Add a teaspoon of vanilla, or a splash of rose or orange blossom water for a floral twist.
Ingredient Notes and Substitutions
(Be sure to check the recipe card below for exact quantities)
- Almonds: Skinless almonds add richness and contribute to the delicate, crumbly texture. Pulse them until finely chopped — you want small bits, not almond butter. If needed, blanched almond flour can substitute, though the cookies will be slightly less rustic.
- Toasted sesame seeds: Sesame seeds are essential to the classic profile. Toasting intensifies their flavor. Use about two-thirds of the seeds ground with the almonds and reserve the rest to mix into the dough for texture.
- Butter or ghee: Either works. Butter gives familiar richness; ghee adds a deeper, slightly nutty note common in many traditional Moroccan treats.
- Orange: Fresh orange zest brightens the dough without masking the nutty elements. Lemon zest is an acceptable swap.
- Ground cardamom: A small amount adds warming complexity. If unavailable, a pinch of cinnamon or ground anise can be used instead.
How to Make Moroccan Shortbread Cookies
- Pulse the nuts. Add the almonds and 2/3 cup of the toasted sesame seeds to a food processor. Pulse until finely crushed but not a paste. Set aside.
- Mix the wet ingredients. In a large bowl combine the sugar, melted butter (or ghee), and oil until smooth. Stir in the orange zest and ground cardamom.
- Make the dough. Add the flour, baking powder, the ground almond-and-sesame mixture, and the remaining sesame seeds to the wet ingredients. Mix until the dough comes together — it will appear crumbly at first but should hold when pressed into a ball.
- Shape the cookies. Preheat the oven to 325°F (or 350°F if following the alternate timing below). Roll the dough into golf ball–sized portions, then gently flatten each into a thick disc. Arrange on a parchment-lined baking sheet.
- Bake. Bake until the cookies are golden and cracks form across the tops. Timing varies by oven; expect roughly 15–20 minutes depending on temperature and cookie size.
Recommended Tools
- Food processor: For pulsing almonds and sesame seeds to the right texture.
- Microplane zester: Removes fragrant orange zest cleanly without the bitter pith.
- Wire rack: For cooling cookies after a few minutes on the baking sheet to preserve tenderness.
Serving Suggestions
Once completely cool, store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies in a freezer-safe container for up to three months and thaw at room temperature before serving.
The dough can also be frozen. Shape the cookies first, freeze them on a tray until firm, transfer to a freezer bag, and bake from frozen; add a minute or two to the baking time when baking straight from frozen.
Frequently Asked Questions
The signature cracks form as the dough expands during baking. If your dough is too wet, overworked, or packed too tightly, the cracks may be faint or absent. Allow the shaped cookies a bit of surface drying time before baking and avoid overmixing the dough.
This dough is meant to look crumbly at first. It should come together when pressed into a ball. If it still won’t hold, add a teaspoon of water at a time until it binds, but avoid adding too much.
Yes. Cover and refrigerate the dough for up to 24 hours before shaping and baking. If chilled too firm, let the dough rest at room temperature for 15–20 minutes to soften before rolling.
Moroccan Shortbread Cookie Recipe (Ghoriba Bahla)
Ingredients
- 1 1/4 cup almonds, skinless
- 1 1/4 cups toasted sesame seeds, separated
- 4 cups all-purpose flour
- 1 tbsp baking powder
- 3/4 cup sugar
- 3/4 cup oil
- 1/2 cup butter or ghee, melted
- 1 orange, zest only
- 1/2 tsp ground cardamom
Instructions
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In a food processor pulse together the almonds and 2/3 cup of the sesame seeds until crushed but not paste. Set aside.
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In a large bowl mix the sugar, melted butter (or ghee), and oil until smooth. Stir in the orange zest and cardamom.
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Add the flour, baking powder, crushed almond-and-sesame mixture, and remaining sesame seeds. Mix thoroughly. The dough will start crumbly but should bind when pressed into a ball.
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Preheat the oven to 350°F (or 325°F depending on oven and preference). Form dough into golf ball–sized balls and slightly flatten into patties.
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Place on a lined baking sheet and bake for 15–20 minutes or until golden and cracked on top. Allow to cool for several minutes on the sheet, then transfer to a wire rack to cool completely.
Nutrition
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Carbohydrates: 18 g
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Protein: 3 g
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Fat: 12 g
The information shown is an estimate provided by an online nutrition calculator and should not replace professional advice.
