Nargisse Benkabbou's matcha ghriba cookies recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C and line 2 large baking sheets with nonstick baking paper.
2. In a bowl, combine the ground almonds, sugar, matcha, baking powder and salt. Add the eggs and butter and use a spatula to mix the ingredients together until you have a smooth and slightly sticky dough.
3. Put the icing sugar in a shallow bowl. Scoop tablespoons of the dough (about 35g each) and roll each into a ball, then roll each ball in icing sugar until completely coated.
4. Transfer to the lined baking sheets and lightly press each with the palm of your hand, but don’t flatten completely. Bake for 15-18 mins until the cookies are cracked and firm on the outside. Remove from the oven to rest on the trays for 10 mins before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.

• Tip: Not a fan of matcha? Leave it out or swap in a little orange blossom or rosewater for a floral flavour.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.