Almond and sesame ghriba with DXN Lingzhi Black Coffee
Ingredients
- 1 ¼ cups ground blanched almonds (120 g)
- ⅓ cup sesame seeds (50 g)
- 6 tbsp caster sugar (80 g)
- 2 tbsp flour (20 g)
- 1 level tsp baking powder (4 g)
- The zest of 1 well-washed lemon
- 1 pinch of salt
- 2 tsp melted unsalted butter, cooled (10 g)
- 1 large egg + 1 yolk (≈ 80 g without shell)
- ½ tsp ground cinnamon, for the adult dough (1 g)
- 1 tsp hot water, to dissolve the coffee (5 ml)
- 5 tbsp icing sugar, for rolling (50 g)
- 6 whole blanched almonds, one per adult ghriba
The crackled ghriba of our trays: almonds and toasted sesame, a soft heart and a crust of icing sugar. On the adult side, the dough takes on the colour and aroma of black coffee and cinnamon.
Method
- Toast the sesame in a dry frying pan over medium heat for 3 to 4 minutes, stirring. Let it cool, then grind it to fine sand (coffee grinder or blender), stopping before it turns into a paste.
- In a mixing bowl, combine the ground almonds, ground sesame, sugar, flour, baking powder, lemon zest and salt.
- Add the melted butter, then the beaten egg and yolk. Mix by hand to a soft, slightly sticky dough that rolls into a ball between your palms. Too sticky: add 1 tbsp more ground almonds. Cover and rest for 15 minutes in the fridge: it will shape more easily.
- Preheat the oven to 170 °C (top and bottom heat) and line a baking tray with baking paper. Put the icing sugar in a shallow dish.
- Set the children's share aside: divide the dough into 2 equal halves (≈ 180 g each). With the children's half, shape 6 walnut-sized balls (≈ 30 g), roll them generously in the icing sugar, place them on one side of the tray and flatten them slightly with your fingertips. No almond on top.
- Dissolve the 2 sachets of DXN Lingzhi Black Coffee in 1 tsp hot water to a smooth paste, then add the cinnamon.
- Knead this coffee into the adult half until the colour is even. Shape 6 balls, roll them in the icing sugar, place them on the other side of the tray, 3 cm apart, flatten them slightly and press one whole almond into the centre of each.
- Bake on the middle shelf for 12 to 15 minutes at 170 °C: the ghribas are crackled, the base barely golden and the heart still soft. Take them out even if they look soft: they firm up as they cool.
- Let them cool for 10 minutes on the tray before moving them. They keep for a week in a tin.
Kids' version
The children's 6 ghribas are shaped at step 5 from the plain half of the dough, before the coffee: round, rolled in icing sugar, with no almond. No coffee for children.
The marker almond
The adult ghribas, with coffee, are brown and carry a whole almond in the centre. The children's ghribas are pale and round, with no almond. Baked on the same tray, each group on its own side, they do not get mixed up.
How many portions in a pack?
DXN Lingzhi Black Coffee: 20 sachets = 20 adult portions of 3 ghribas (1 sachet per portion), or the adult half of this recipe made 10 times, or 20 cups of coffee.
Do not exceed the amount shown on the pack, counting everything you take during the day.
Who should ask a doctor first?
- Pregnant or breastfeeding women.
- Children: their ghribas are made with no coffee and no DXN product.
- People taking medicines or other supplements.
- People sensitive to caffeine (coffee and tea).
Home recipe: Bab Sahtek delivers the genuine DXN product (cash on delivery); you prepare the recipe at home. Recipe being tested in Mom's kitchen, in Marrakech.
Original Bab Sahtek recipe
The products shown are food supplements. They do not replace a varied, balanced diet and a healthy lifestyle. Ask a health professional for advice if in doubt, if pregnant or if taking medication.
