A very popular festive cookies with crunchy and grainy texture and floral flavour.
This recipe will make 12-14 cookies, with 5cm (2 inches) in diameter.
150g (1 metric cup) of whole raw almonds or 140g (1 2/5) of blanched almond flour
70g (1/2 metric cup) of powdered sugar
2g (1/2 tsp) of baking powder
a pinch of salt
1 tsp of orange zest
1 egg white
5 ml (1 tsp) of orange blossom water*
5 ml (1 tsp) of rose blossom water*
5 ml (1 tsp) of orange juice
2 tbsp of vegetable oil, for rolling
almonds, hazelnuts, pistachios
Blanched almond flour:
Soak the almonds for 2 minutes in hot water.
Drain the water out, and remove the skin by gently squeezing the almonds out of their skins.
Toast the nuts (continuously stirring) on dry pan on medium low heat for 5 minutes or until they become dry and lightly golden.
Grind the almonds in the food processor until you get a flour like texture.
In a bowl combine all the dry ingredients.
Beat the egg white for a few minutes until it becomes foamy and opaque.
Add the beaten egg white, the orange juice, the orange and the rose blossom water to the dry mixture.
Incorporate all the ingredients until you get a moist paste like dough.
Oil your hands since this dough is very sticky.
Take a portion of the dough (about a walnut size), roll it into a ball, then press gently to flatten it a bit.
Place the cookies on a baking sheet lined with a parchment paper.
Decorate each cookie with a nut (of your choice), by placing it into the centre of the cookie.
Bake in preheated oven on 176C / 350F for 15 minutes, or until lightly golden.
Let the cookies cool down before serving.
*Orange and rose blossom water could be substituted with vanilla extract.