INSTRUCTIONS
Mix with a spatula until the dough becomes homogeneous, it should remain soft and a little sticky. If it is very compact add orange blossom water or if it is very sticky add a little cornstarch.
Cover the dough and place it in the refrigerator, let it rest for 30 minutes.
Preheat the oven to 180°C (static heat).
Form balls the size of a large walnut by moistening your hands with orange blossom water then roll them in the icing sugar and cornstarch mixture.
Place the ghriba on a baking sheet lined with baking paper.
Using a finger or an American measuring spoon, make a hole in the center of each ball, pushing it deeply without piercing the dough. Fill the center with orange or apricot jam.
Bake the cakes at 180°C for 12 to 15 minutes. They should crack and brown slightly. Do not overcook them or the cakes will harden as they cool.
Allow the Ghoriba to cool completely before removing them from the baking sheet.
NOTES
Ghoribas keep very well in an airtight glass or metal container in a cool, dry place. You can keep it for a week or two.
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