Tunisian cashew ghoriba — soft, melt-in-the-mouth cashew biscuits scented with orange blossom water, rolled in icing sugar and crowned with an almond.
- 250g Cashew Nuts
- 2 Egg Yolks
- 2 tbs Orange Blossom Water
- To Glaze Icing Sugar
- 100g Almonds
Video
Preparation
- Preheat the oven to 180°C/Gas 4 and line a baking tray with greaseproof paper.
- In a bowl, mix the cashews with icing sugar, then add the egg yolks and orange blossom water and mix to a smooth, homogeneous paste.
- Take lumps of the paste and shape into small balls, roll in icing sugar, and transfer to the tray, pushing an almond into the centre of each.
- Bake until lightly golden, about 20 minutes, keeping a close eye on them as they burn quickly.
