dessert

Ghraiba bil Loz (Libyan Almond Ghraiba)

Name: Ghraiba bil Loz (Libyan Almond Ghraiba)
Yield: 6 servings
Ingredients: 1 cup butter, softened; ½ cup powdered sugar; 2 cups all-purpose flour; ½ cup finely ground almonds; 1 teaspoon vanilla extract; Whole almonds, for decoration

Ghreyba bil loz is a delicious Libyan almond cookie loved for its delicate texture and rich almond flavor. These cookies are often enjoyed during festive occasions and are a popular treat in Libyan cuisine. Ghreyba bil loz melts in your mouth and is perfect for serving with a cup of tea or coffee.

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

Ingredients

Makes

1 cup butter, softened
½ cup powdered sugar
2 cups all-purpose flour
½ cup finely ground almonds
1 teaspoon vanilla extract
Whole almonds, for decoration

Ingredients for 6 servings (580 g) · the original recipe

Method

1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
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2
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3
Add the flour, ground almonds, and vanilla extract to the butter mixture. Mix until well combined and a soft dough forms.
4
Pinch off small portions of the dough and roll them into balls about the size of a walnut. Place the balls on the prepared baking sheet, leaving some space between them.
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5
Press a whole almond into the center of each cookie ball, gently flattening the cookies slightly.
6
Bake in the preheated oven for 12–15 minutes, or until the edges of the cookies turn golden brown.
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7
Remove from the oven and let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
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Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.