Ghribia

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

In a large mixing bowl, crack the eggs and beat them together with the vanilla until the mixture is pale, smooth, and slightly frothy.

Gradually incorporate flour and sugar into the egg mixture, stirring gently until a soft, pliable dough forms that is not sticky but holds its shape.

Dust your hands and work surface lightly with flour, then roll the dough into small balls approximately 2–3 cm in diameter.

Place the dough balls onto the prepared baking sheet and gently flatten each one with the palm of your hand or the back of a fork to form small rounds.

Bake the ghribia in the preheated oven until the edges are just lightly golden and the surface appears set but still pale.

Remove the baking sheet from the oven and allow the ghribia to cool completely on the tray, as they will firm up and develop their characteristic crumbly texture as they cool.

Once fully cooled, dust the ghribia lightly with powdered sugar if desired and transfer to an airtight container for storage.