818- Almond Ghriba With Lemon Cream / غريبة اللوز بكريمة الليمون
50 grams (1/4 cup) sugar
100 mililiter (1/2 cup) lemon juice
3 Egg yolks
50 grams (1/4 cup) butter
2 tablespoons cornstarch
250 grams (8.8 oz) almond paste
Zest of one lemon
1 egg yolk
1/2 teaspoons baking powder
1 egg whites
100 grams (3.5 oz) flaked almonds
Preparing the lemon cream:
1- In a saucepan, combine all the ingredients of the lemon cream: the sugar, lemon juice, egg yolk, butter, and cornstarch. Mix well.
2- Place the saucepan on medium heat, while continuously mixing with the whisk, and cook for 10 minutes or until the cream thickens.
3- Let the lemon cream cool down and place into a silicone mold with small semi-circular shapes. Put it in the freezer for 2 hours.
Preparing the almond ghriba:
4- In a large bowl, place the almond paste and add all the other ingredients: lemon zest, egg yolk, and baking powder. Mix well until all the ingredients are well incorporated.
5- Roll the dough into small balls (18 grams).
6- Place the frozen lemon cream in the center of the almond paste ball and roll into a ball.
7- Dip the cookies in the egg white, then roll in flaked almonds.
Baking the almond ghriba with lemon cream
8- Place the balls in a baking pan covered with parchment paper. Gently flattent the cookies balls a bit.
9- Bake in a preheated oven at 170C / 340 F for around 15 minutes. Let cool completely before serving. Serve with Moroccan mint tea!