Moroccan cuisine · Desserts & Sweets

Kaak bel Louz

Small almond ring cookies with cinnamon, coated in sesame seeds and baked in the oven, served with mint tea.

Ingredients · for 8 servings

• 200 g ground almonds
• 350 g flour
• 120 g sugar
• 120 g butter
• 2 eggs
• 1 tsp baking powder
• 1 tsp cinnamon
• 2 tbsp orange blossom water
• 1 pinch salt
• 60 g sesame seeds

Instructions

1. Preheat the oven to 175°C top/bottom heat and line two baking sheets with parchment paper.
2. Beat the soft butter with the sugar, cinnamon and salt for 3 min. until creamy, then beat in one egg and the orange blossom water.
3. Add the ground almonds, flour and baking powder and knead into a firm, non-sticky dough; let rest in the fridge for 15 min.
4. Roll the dough into 24 strands of 12 cm length, close into rings and press the seams firmly so they hold during baking.
5. Brush the rings with the second beaten egg, press into the sesame seeds and place on the baking sheets with space between.
6. Bake the kaak for 18–20 min. until the sesame is golden brown, let cool on a wire rack and store airtight in a tin.