A rich, mild almond cookie from Morocco with a zesty tang from baked-in dried mango.
Some varieties have pastry dough wrapped around the almond/fruit filling, but this one combines all ingredients into a biscuit. To see how to make the dough-filled version, watch Moroccan blogger Alia make her version on youtube.
Makes 15 - 20 cookies
1 cup raw almonds, finely ground
½ cup Wholesome Sweeteners powdered sugar
1 cup all-purpose flour
1 teaspoon almond extract
1 Ener-G egg replacer (or 1 egg)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ cup earth balance (or butter), at room temperature
½ cup sesame seed
½ cup of minced dried fruit like mango or pineapple
- Take soy butter out of fridge & preheat oven to 350º
- Knead almonds, sugar, flour, almond extract, egg, cinnamon, nutmeg, and butter in mixing bowl and mix well. A sticky dough will form. Add water a tablespoon at a time if a ball of the dough does not form, or add flour if dough is too sticky to pinch.
- Pour sesame seeds onto a plate or pie pan.
- Pinch off walnut-sized pieces of dough (keep them small, the cookies are rich).
- Flatten the dough in your palms and fold in 1 teaspoon of minced dried fruit. Form the dough into a cylinder and roll dough pieces in seeds to coat.
- Sculpt the cylinder into a crescent, thicker in the middle, tapering at the ends and curved.
- Place side by side onto lightly greased cookie sheet and bake in oven for about 40 minutes or until golden brown. Let cool for 20 minutes before serving.