MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Rose & Almond Ghriba
Categories: Cookies, Snacks, Nuts
     Yield: 16 servings

   2/3 c  (100 g) confectioners'
          - sugar; for coating
 2 3/4 c  (300 g) ground almonds
   1/3 c  + 1 tb (80 g) granulated
          - sugar
     2 lg Eggs
     2 tb Unsalted butter; softened
     1    Heaped teaspoon baking
          - powder
     1 ts Rose water
   1/2 ts Kosher salt

 Set the oven @ 350°F/175°C.

 Line a cookie sheet with parchment paper. Place
 confectioners' sugar in a small bowl.

 Place all of the remaining ingredients in a large bowl
 and use your hands or a large spatula to mix them
 together until you have a smooth and slightly sticky
 dough. Scoop the dough in heaping single tablespoonfuls
 (about 30 grams each) and roll each into a ball, then
 roll each ball in confectioners' sugar until completely
 coated.

 Transfer the coated dough balls to the lined cookie
 sheet and lightly press each with the palm of your hand,
 but don't flatten them completely.

 Immediately bake for 15 to 18 minutes until the cookies
 are cracked and firm on the outside. Remove from the
 oven and let the cookies cool on the cookie sheet for 10
 minutes before transferring them to a wire rack to cool
 completely. Store the cookies in an airtight container
 to prevent them from drying out. They will keep for up
 to seven days.

 By: Nargisse Benkabbou

 Yield: 16 cookies

 RECIPE FROM: https://cooking.nytimes.com

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