#ghriba

ingredients:

1 cup (90g) almond flour

¾ cup (90g) all-purpose flour

½ cup + 2 tbsp (60g) powdered sugar

¼ cup (20g) cocoa powder

1 ½ tsp baking powder

¼ cup + 2 tbsp (80g) vegan margarine, melted

1 tsp vanilla extract

1 tsp almond extract (optional)

instructions:

1. sift flours, sugar, and cocoa powder into a large bowl. add the rest of the dry ingredients and mix well.

2. add margarine and vanilla and almond extracts. work dough for about five minutes until well combined.

3. form balls of dough about 2 inches in diameter, roll them in powdered sugar, and place them on a cookie sheet lined with parchment paper, then flatten them slightly with a spoon or your fingers.

4. bake at 340F (170C) for 8-10 minutes. they should still be soft when you take them out of the oven–they will continue to bake on the sheet!

you can also sub out 200g of melted dark chocolate for the cocoa powder for a richer cookie–just lower the amount of margarine used to 3 tbsp (50g).

ingredients:

2 cups almond meal (220g)

¾ cup powdered sugar (90g)

zest of 1 orange

pinch of salt

½ tbsp melted non-dairy margarine

2 tsp orange blossom water

1 tsp almond extract

additional powdered sugar, to top

about 2 tsp ground cinnamon, to top

whole almonds, to top

instructions:

1. mix almond meal, powdered sugar, orange zest, and salt in a large bowl. add wet ingredients and knead until combined (it may take a few minutes for all of the almond meal to be incorporated). wrap and refrigerate for about an hour.

2. line a baking sheet with parchment paper. shape dough into small balls about an inch in diameter and flatten slightly. roll each cookie in powdered sugar, then top with a pinch of ground cinnamon and an almond.