Almond Cookies

September 5, 2012

In Morocco, desserts are not a strictly after-dinner affair – instead seasonal fruits rather than cooked desserts are usually served at the close of a meal. According to Moroccan chef Mourad Lahlou, baked goods are more often reserved for a late afternoon treat to be enjoyed with rounds of tea.

The typical offerings appear to be variations on a theme: almonds, honey, dates, and flaky pastry.

One glance at this recipe for almond cookies and I knew I had to make them to share over on the Caravanserai blog. They’re a one-bite affair—soft, light, and oh-so sweet—perfect with after-dinner coffee or late afternoon tea.

The almond flavour is intense, coming from three sources: almond extract, almond paste, and whole almonds, ground together with a handful of other ingredients to create these sweet, multi-textured spheres. A hint of salt rounds out the flavours, making this cookie a great introduction to simple Moroccan desserts.

Get the recipe on the Caravanserai blog.

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