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The saints of the unseen world are marching
Bearing sacks of candy and sugar.
Ghoriba Louze
Maghreb Almond Cookies |
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10 oz. powdered sugar
3 tbsp. grated lemon zest
2 tsp. vanilla or orange flower water
1 lb. finely ground almonds
Powdered sugar for dusting
Preheat the oven to 350°F.
Whisk together the eggs and powdered sugar in a large mixing bowl. Whisk in the grated lemon zest, vanilla or orange flower water, and cinnamon. Stir in the ground almonds. Knead the ball of dough for several minutes until it becomes pliable and smooth.
Lightly butter your hands. Break off walnut-sized pieces of dough, roll them into balls, and pass them back and forth, flattening them into circles as large as the palm of the hand. Place each cookie on a lightly oiled or parchment-lined baking sheet. When all of the cookies are shaped, dust them generously with powdered sugar. Bake for 15-20 minutes until they turn golden. Let them rest on the baking sheet for several minutes before removing them to a cooling rack. Allow to cool completely before serving or storing in an airtight container.
Copyright © 1999, 2000
Kathleen Seidel All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.