//BAHLA WITH ALMONDS & WALNUTS – MOROCCAN COOKIE

BAHLA WITH ALMONDS & WALNUTS – MOROCCAN COOKIE

Ingredients

  • 250 g Nut
  • 250 g Bleached and hulled almonds
  • 250 g of semolina sugar
  • 30 g of melted butter
  • 1 Teaspoon of chemical yeast
  • 1 Large egg
  • 1 Teaspoon orange blossom water
  • 1 Teaspoon lemon zest or grated orange
  • 2 Pinches of salt
  • For the scenery: 50 g of icing sugar

Method

Preheat oven to 180 °c. Lightly toast the nuts in the oven 5 mn, let them cool IPSI remove them from their dandruff by rubbing them with a clean cloth.
Grind almonds and nuts with sugar.
In a container, place almonds and mouluess nuts, lemon zest (or orange), baking powder, melted butter, egg salt and orange blossom water.
Mix well to Get a homogeneous dough. Make small dumplings and coat them with icing sugar, the decorators with the tip of a knife, the shredders on a plate lined with parchment paper and bake them pendant 12 mn.
Remove the Cookie from the furnace and allow them to cool completely before the plate removers.