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Moroccan Almond Macaroons (Mlewza or Ghrieba d'ellouz)

These Moroccan almond macaroons, known as Mlewza or Ghrieba d'ellouz, are delicate, chewy cookies with a crisp, sugary exterior and a rich almond flavor. Reminiscent of Italian Ricciarelli, they are a beloved treat in Moroccan households, often served with tea or crumbled into desserts. Their simplicity and long shelf life make them a perfect homemade delicacy. Traditionally prepared with blanched almonds, mastic gum, and a touch of citrus zest, these cookies offer a balance of nutty sweetness and aromatic depth. They can be stored for weeks or frozen for months, making them an excellent make-ahead dessert. Enjoy them as a standalone treat, or crumble them over ice cream for a delightful twist.

Dessert | Snack | Moroccan | Gluten-Free | Vegetarian | Cookie | Baking Sheet | Food Processor | Mixing Bowl | Mortar and Pestle | Oven | Almond | Egg | Lemon | Baking | Broiling | Muddling | Whipping | Make-Ahead
Time to complete

Prep

30min

Cook

15min

Wait

0 minutes

Total

45min

Ingredients (Makes 20 cookies)

Ingredients

  • 510 g (1.13 lbs) blanched almonds, skinned and well dried (do not use almond powder)
  • 200 g (7 oz) caster sugar
  • 1 pinch salt
  • 2 tbsp apricot jam, measured after straining
  • 1 medium egg
  • 1 medium egg yolk
  • 2 tbsp butter, melted and cooled
  • 3 to 4 grains mastic gum
  • ½ tsp baking powder
  • 1½ tsp lemon zest
  • 4 drops almond extract (optional, if almonds lack flavor)

For Coating

  • 225 g (8 oz) icing sugar
Nutrition Information (per 100g)
  • Calories: 450
  • Fat: 25
  • Protein: 10
  • Carbohydrates: 50
  • Fiber: 5
Directions

Prepare Almond Paste

  • 1. Using a food processor, blend the blanched almonds and caster sugar until a smooth paste forms.

Flavoring the Paste

  • 2. Crush the mastic gum with 1 teaspoon of sugar using a mortar and pestle or the back of a glass. Mix this into the almond paste.

Prepare for Baking

  • 3. Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper. Place the icing sugar in a large bowl for coating.

Mix the Dough

  • 4. Lightly whisk the egg, egg yolk, sugar, and salt. Break the almond paste into chunks and combine with the remaining ingredients. Mix until smooth but do not overwork.

Shape and Coat

  • 5. Form small balls (about 20 g / 0.7 oz each, 3 cm / 1.2 inches in diameter). If sticky, moisten hands slightly. Roll each ball in icing sugar to coat the top and sides.

Bake

  • 6. Place the coated balls on the baking sheets, leaving 7 cm (3 inches) between them. Lightly press the center with your thumb.

Convection Oven

  • 7. Bake in the middle rack for 12-15 minutes, rotating the tray if needed for even coloring.

Conventional Oven

  • 8. Bake in the top third of the oven with the grill on for 5 minutes until cracks form. Move to the middle or lower third and bake for another 10-13 minutes.

Storage

  • 9. Cool completely and store in an airtight container, layering with parchment paper to prevent damage to the icing.
Cookix's Secrets

Alternative Cooking Method

  • Try air-frying at 160°C (320°F) for a slightly crispier texture.

Flavor Enhancements

  • Add a touch of orange blossom water for a floral note.

Handling Almonds

  • Ensure almonds are completely dry before processing to achieve a smooth paste.

Healthier Version

  • Reduce sugar slightly or substitute with coconut sugar for a deeper flavor.

Ingredient Substitutions

  • Replace mastic gum with a small amount of ground cardamom for a different aromatic profile.

Shaping

  • Moisten hands slightly to prevent sticking when shaping the dough.

Storage

  • Store in an airtight container with parchment paper between layers to maintain texture.