Moroccan cuisine · Desserts & Sweets

Halwa Tabaa

Almond cookies pressed into carved wooden molds, giving them their fine relief pattern.

Ingredients · for 8 servings

• 250 g ground almonds
• 150 g flour
• 120 g powdered sugar
• 120 g butter
• 1 egg
• 1 tbsp orange blossom water
• 1 tsp cinnamon
• 1 pinch salt
• 2 tbsp powdered sugar

Instructions

1. Preheat the oven to 165°C top/bottom heat, line two baking sheets with parchment paper, and dust the wooden molds with a little flour.
2. Stir the melted, cooled butter smooth with 120 g powdered sugar, the egg, and the orange blossom water.
3. Add the ground almonds, flour, cinnamon, and salt, and knead into a firm but moldable dough; chill for 20 minutes.
4. Press walnut-sized portions of dough firmly into the floured wooden molds, smooth the edges, and release the cookies with a light tap on the work surface.
5. Place the molded pieces pattern-side up on the baking sheets and bake for 14–16 minutes until firm but only very lightly browned — this keeps the relief sharp.
6. Let the cookies cool on the sheet, then dust lightly with 2 tbsp powdered sugar before serving.