Almonds are used extensively in cooking and baking. Here's a round-up of Moroccan cookie recipes and sweets on the site which use almonds or almond paste. Some recipes call for skinning and/or frying the almonds; be sure to familiarize yourself with the process.
Moroccan Stuffed Dates
Photo © Christine Benlafquih
The almond paste filling in these stuffed dates is flavored with orange flower water and cinnamon. If you like, add some food color for a festive presentation.
Kaab el Ghazal
Photo © Christine Benlafquih
One of Morocco's most famous sweets, Kaab el Ghazal literally translates to "gazelle's ankles," but in English, they're more commonly called Gazelle's Horns. Either way, the names make clear reference to the cookie's characteristic crescent shape. The thin pastry dough conceals a tender almond paste filling flavored with orange flower water and cinnamon.
Moroccan Snake Pastry
She Paused 4 Thought/Flickr - CC BY-NC-ND 2.0
Named for its snake-like coil shape, this baked Moroccan almond snake pastry is stuffed with homemade almond paste. A lovely presentation for special occasions.
Chewy Moroccan Macaroons
SensorSpot/E+/Getty Images
Chewy Moroccan almond macaroons (Nancy-macaron-style) cookies with rustic good flavor. Quite easy to prepare using storebought or homemade almond meal.
Almond Baklawa (Baklava)
No pistachios here–Moroccan almond baklava (or baklawa) makes good use of almonds. A sticky, sweet, nutty delight.
Makrout with Almond and Honey
Photo © Christine Benlafquih
These delicious, makrout with almonds and honey are easier to make than you might think. Semolina dough is wrapped around logs of almond paste, cut into pieces and then fried. A dip in honey flavored with orange flower water adds sheen and sticky sweetness.
Moroccan Almond Briouats
Photo © Christine Benlafquih
These almond paste-filled almond briouats pastries are well-loved throughout Morocco. Although they might be offered for a casual tea time, they're most likely to be served when honoring guests, celebrating a special occasion, or when setting up a spread of food to break the fast in Ramadan.
Chebakia with Almonds
Photo © Christine Benlafquih
The dough for these chebakia with almonds are made with ground sesame and almonds, then shaped, fried and dipped in hot honey flavored with orange flower water.
Moroccan Sellou or Sfouf
Photo © Christine Benlafquih
Almonds are key to this traditional Moroccan sweet, as are browned flour, sesame seeds, anise, and cinnamon. Sellou is a popular offering during Ramadan, weddings, births, and other special occasions.
Ktefa or Milk Bastilla
Photo © Christine Benlafquih
Paper thin rounds of fried or baked warqa is layered with pastry cream and chopped fried almonds. Fresh fruit may be added. Ktefa is a very traditional and elegant dessert to offer after a Moroccan meal.
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