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Arabic Specialty - Moroccan Biscuits

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Nadia Galinova
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Nadia Galinova
Arabic Specialty - Moroccan Biscuits
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15/06/2022
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Preparation
10 min.
Cooking
10 min.
Тotal
20 min.
Servings
8
"We brought the recipe for these Moroccan biscuits, which melt in your mouth, all the way from Africa"

Ingredients

  • raw almonds - 9 oz (250 g)
  • powdered sugar - 4.4 oz (125 g)
  • yolks - 3 pcs.
  • melted butter - 1 tbsp.
  • vanilla extract - 1 tsp.
  • baking powder - 1 tsp. (level top)
  • orange water - 2 - 3 tbsp.
measures

How to cook

Oven - 300°F (150°C) with grill

Flat baking tray covered with baking paper

Peel the almonds by soaking them in boiling water for about 5 minutes. Strain them and rub them in a dry cloth. The peeled almonds are left for about 1 hour at room temperature to dry very well.

Put the powdered sugar and dried almonds in a blender and grind them into a paste. Remove and place them into a bowl and add melted butter at room temperature, vanilla and a pinch of salt. Add the yolks one by one and knead by hand.

Finally, add the baking powder on top and knead again with your hands. The fingers are dipped in the orange water, pieces of about 1 oz (27 g) each are torn off and a ball is formed between the palms.

The balls are placed in a bowl with powdered sugar and are rolled on all sides. Arrange them in a tray lined with paper at a distance from each other. The oven is heated to the highest degree - 480°F (250°C) with grill.

Place the tray on a medium position in the oven and immediately turn off the heat. Bake for 10-12 minutes. After 12 minutes the biscuits are checked, because they burn easily, the balls should remain white.

The Arabic Specialty - Moroccan Biscuits is ready.

Note: High quality Moroccan biscuits, which are served only on special occasions, weddings, baptisms and the like. They are always accompanied by a cup of Moroccan mint tea.

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