These were a perfect way to end our decadent Moroccan meal. They were light, sweet, and had a wonderful citrus flavor. Paired with two cups of freshly-picked mint tea they were perfect. I found the recipe here and only had to modify it a bit to fit what I had in my pantry.
Recipe: (Makes 1 doz. cookies)
- 3.5 tbsp melted butter
- 3 tbsp oil (vegetable or other mild-flavored oil – I used macadamia nut)
- 1 c flour
- 1/2 c ground almond or almond flour
- 1/2 c confectioner’s sugar
- zest of 1 orange
- 1 tbsp orange flower/blossom water (or 1/2 tbsp freshly squeezed orange juice mixed with 1/2 tbsp water)
- 1 tbsp water
- dash of cardamom
- 1 handful coarsely chopped almonds
- confectioner’s sugar for garnish
Pour butter and oil into a bowl and sift in flour and confectioner’s sugar. Add the orange zest and almond flour. Combine until batter forms crumbs. Add orange flower water, water and cardamom. Knead until the dough forms (if it’s too dry, add drops of water until the dough holds together). Cover dough and let sit for 30 minutes.
Preheat oven to 350°F. Knead dough, mixing in the coarsely chopped almonds. Pinch 1″ spheres off the dough and roll into balls. As you place onto parchment lined cookie sheets, flatten dough with your fingers (cracking is ok). Place sheet into the oven and cook for 15-20 minutes, until the bottom of the cookie is a nice golden brown. Remove from the oven and sift on a fine layer of confectioner’s sugar.