Top 4 Moroccan Cookies

Pâtisserie Bennis Habous is a historic Moroccan patisserie located in the Habous district of Casablanca, with origins dating back to the 1930s and a continuous family ownership that has extended across four generations. Founded by a family from Fez, the business evolved from a small artisanal operation into one of the city’s most established pastry houses, while maintaining a strong commitment to traditional methods.

The production is centered on classic Moroccan sweets, particularly almond-based pastries such as cornes de gazelle, alongside honey-coated specialties like chebakia and other nut-filled confections. Recipes are preserved with minimal modification, relying on simple ingredients such as almonds, orange blossom water, honey, and sesame to build layered and recognizable flavors.

The pastries are prepared daily, with an emphasis on freshness and consistency rather than large-scale industrial output. Visually, the products retain a handmade character, often presented in traditional trays that reflect the artisanal nature of the craft.

The patisserie itself, with its modest interior and distinctive tiled exterior, mirrors the architectural identity of the Habous quarter. Today, it remains a reference point for authentic Moroccan pastry-making, closely tied to the cultural and culinary heritage of Casablanca.Expand

These crescent-shaped cookies are usually associated with Morocco, but they can be found throughout Algeria and Tunisia in slightly different forms and under various names. Their name translates as gazelle ankles, but they are better known as gazelle horns. They consist of a thin pastry shell that is wrapped around a sweet cinnamon-flavored almond filling. Both filling and the pastry dough are typically enriched with orange blossom water. The cookies can be coated in crushed nuts or optionally dipped in orange blossom water and then dusted with sugar, in which case they are typically referred as kaab el ghazal m'fenned. Expand

These traditional Moroccan twice-baked cookies come in both sweet and savory versions. They are prepared with shortbread or yeasted dough that is usually enriched with orange blossom water, aniseed, or citrus zest, as well as toasted nuts and dried fruit such as almonds, walnuts, raisins, pistachios, or sesame seeds. Often dubbed as the Moroccan biscotti, these crunchy treats are best paired with tea or coffee.Expand

Ghoriba are traditional Middle Eastern cookies that come in a few varieties – some can be chewy, while others have a shortbread-like, crumbly texture. The cookies are traditionally shaped into balls or disks, and often have characteristical cracks across their surface. Ghoriba cookies usually consist of flour, sugar, butter, and almonds. It is recommended to serve them with a cup of tea or coffee on the side.Expand

These tiny Moroccan cookies are prepared with a shortbread dough that is usually enriched with aniseed and toasted sesame seeds. The cookies are usually associated with Ashura festival—the tenth day of the first month of the Islamic calendar. On that occasion, they are typically served with a variety of dry fruits and nuts. The cookies are also prepared for other festivities and can be enjoyed as an everyday snack that best pairs with coffee or tea.Expand