|50 g||ground almonds|
|1 tsp||smooth apricot jam|
|250 g||icing sugar|
|1 tsp||Robertson's baking powder|
|50 g||butter — softened|
|1||lemon — zested|
|orange blossom water|
Blend the blanched almonds until it forms a paste.
Beat the eggs with the sugar until the mixture turns white. Add the almond paste, apricot jam, baking powder, butter, lemon zest and mix well.
Preheat oven to 180C.
Moist your hands with orange blossom water, begin shaping the dough into medium balls.
Flatten the balls slightly and decorate by pressing the tops of the cookie into icing sugar and whole almonds.
Place the ghuribas on baking sheets line with baking paper and bake until dry and slightly golden.
Coat with additional icing sugar.
Reprinted with permission from Chef Hanane from Jumeirah Al Qasr hotel in Dubai.