© Pommelien Da Silva, Global Diversity Foundation.
Learn more about Almonds from the High Atlas
- Zest of 1 lemon
- 250 grams of almond flour
- 125 grams of powdered sugar
- 2 teaspoons of orange blossom water
- Whole almonds for decoration
- Powdered sugar for decoration
- Pinch of salt
- 1 egg
- 1/2 teaspoon of baking powder
- Pre-heat your oven to 180°C.
- Add the almond flour, powdered sugar, a pinch of salt and the zest of a lemon to a bowl.
- Add 1 egg white (save the yolk) and the orange blossom water to the mixture, and mix together with your hands for a few minutes until you have a paste. If the paste is too dry, add some more orange blossom water.
- Cover the almond paste and place it in the fridge for 1 hour.
- After 1 hour mix in the egg yolk and the baking powder.
- Grease a large oven tray with butter and line with a piece of baking parchment.
- Moisten your hands with either some orange blossom water or plain water, and shape the paste into small walnut sized balls.
- Roll the balls in powdered sugar, flattening them slightly, and place them on your oven tray.
- Place a whole almond in the center of each cookie, and bake 15 minutes.
- Let the cookies cool and enjoy!
More recipes to try
Zaalouk (Moroccan Eggplant Salad)
Zaalouk is a traditional eggplant salad that can be prepared in hundreds of different ways. It can be eaten as a side dish or as a main dish – with fresh baked Moroccan bread and a drizzle of some olive oil. Make it extra special by sprinkling pomegranate seeds on top when they’re in season.
Young Fig Tagine – Takourayte
This tajine makes use of wild foraged young figs, still green and without much developed sugars. The resulting flavor is unlike what you'd expect from a fruity summer fig, and rather more reminiscent of asparagus or artichoke!
High Atlas Bread – Toumirte
Tourmirte is a traditional Moroccan bread characterised by it’s distinctive round and flat shape. It’s a delicious accompaniement to any tagine.
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