791- Sesame and Peanut Ghriba / غريبة السمسم والكاوكاو
For the ghriba:
300 grams (10.5 oz) raw unsalted peanuts, without skin
200 grams (7 oz) sesame seeds
Zest of 1 lemon
2 teaspoons baking powder
1 tablespoon apricot jam
125 grams (4.4 oz) powdered sugar
1 tablespoon flour
70 grams (2.4 oz) walnuts halves
400 grams (14.1 oz) powdered sugar
1/2 cup orange blossom water
1- In a large pan over medium heat, add the sesame seeds and toast them for 10 minutes, stirring constantly, until nutty and crunchy.
2- Place the peanuts on a baking sheet covered with parchment paper and roast them for 10 minutes in a preheated oven at 180°C (356°F) until they get a nice golden color.
3- In a food processor, place the sesame seeds and the roasted peanuts and mix for about 15 minutes until they start releasing some of their oil and a smooth paste forms. Make sure to mix the sesame and peanuts still hot to obtain a nice texture.
4- In a large bowl, add the eggs, apricot jam, lemon zest, baking powder, powdered sugar, and mix all together using your hands until well combined.
5- Add the sesame and peanut mixture, and the flour. Continue mixing until you obtain an homogeneous cookie paste.
6- Cover the bowl with a plastic wrap and place the cookie paste in the fridge for 1 hour to set and get firm.
7- Keep your hands moistened with some orange blossom water, and start shaping the sesame and peanuts paste into medium balls (the size of a walnut).
8- Roll the cookie ball in powdered sugar until they are completely covered.
9- Place the cookies in a baking sheet covered with parchment paper, flatten them a little bit with your hand palm, and decorate the surface with a walnut half.
10- Bake the sesame and peanut cookies in a preheated oven at 180°C (356°F) for 8 minutes until they get a light golden color.
11- The sesame and peanut cookies are soft once out from the oven, allow them to cool completely until the texture becomes chewy, then serve with Moroccan mint tea.