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Loading...These traditional Moroccan almond cookies have a tender, crumbly texture that practically melts in your mouth. Made with finely ground almonds, semolina, and a delicate hint of orange blossom water, they pair beautifully with a glass of hot mint tea. Naturally gluten-free and easy to prepare, they're a staple at celebrations and afternoon gatherings across Morocco.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings12
Yield24 cookies (12 servings of 2)
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 18 gFat
- 3 gSaturated Fat
- 22 gCarbs
- 3 gFiber
- 14 gSugar
- 8 gProtein
- 45 mgSodium
- 220 mgPotassium
- 80 mgCalcium
- 1.5 mgIron
- 0 mgVitamin C
- 100 mcgVitamin A
Ingredients
For the dough
- 2 cups (200 g) finely ground blanched almonds
- 1/2 cup (90 g) fine semolina
- 3/4 cup (90 g) powdered sugar
- 1/2 tsp baking powder
- Pinch of fine salt
- 1/4 cup (55 g) unsalted butter, softened
- 2 large eggs, lightly beaten
- 1 tsp orange blossom water
For topping
- 24 whole blanched almonds
- 1 tbsp sesame seeds (optional)
Directions
- Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the ground almonds, semolina, powdered sugar, baking powder, and salt until evenly combined.
- Add the softened butter and rub it into the dry mixture with your fingertips until the texture resembles coarse, damp sand.
- Pour the beaten eggs and orange blossom water over the mixture, then stir with a wooden spoon until a soft, slightly sticky dough forms. Cover and let rest for 10 minutes.
- Scoop level tablespoons of dough (about 20 g each) and roll into smooth balls between your palms, then place on the prepared baking sheets about 2 inches apart.
- Gently press a whole blanched almond into the center of each cookie, flattening the tops just slightly into thick discs.
- Optional: sprinkle a few sesame seeds around the almond for a traditional variation.
- Bake for 12 to 15 minutes, until the cookies are set on the edges but still pale; they should not brown since they firm up as they cool.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Store in an airtight container for up to 2 weeks.
Cook’s Notes
- Do not let the cookies brown in the oven; they should remain pale and will firm up during cooling for that classic melt-in-your-mouth texture.
- Use finely ground blanched almonds rather than almond meal for the smoothest, most delicate crumb.
- If the dough feels too dry, add milk one teaspoon at a time; if too wet, dust in a bit more ground almonds.
- These cookies actually taste better the next day once the orange blossom flavor has had time to develop.
- For a festive variation, replace the whole almond on top with a pinch of crumbled pistachios or a single candied orange peel piece.
