Moroccan cuisine · Desserts & Sweets

Mchewek

Soft almond cookies with orange blossom water, rolled all over in almond flakes and baked until crisp.

Ingredients · for 8 servings

• 300 g ground almonds
• 150 g powdered sugar
• 2 eggs
• 1 tsp baking powder
• 2 tbsp orange blossom water
• 1 organic lemon (zest)
• 1 pinch salt
• 150 g almond flakes
• 1 tbsp powdered sugar

Instructions

1. Preheat the oven to 170°C top/bottom heat and line two baking sheets with parchment paper.
2. Mix the ground almonds, 150 g powdered sugar, baking powder, salt and the grated lemon zest.
3. Separate one egg; set the egg white aside and add the yolk, the whole egg and the orange blossom water to the almond mixture, kneading into a soft, slightly sticky dough.
4. Beat the reserved egg white lightly; shape the dough into walnut-sized balls, dip briefly in the egg white and roll thoroughly in the almond flakes.
5. Place the balls 3 cm apart on the baking sheets, flatten slightly and bake for 14–16 min. until the almond flakes are golden brown but the cookies stay soft inside.
6. Let the mchewek firm up on the sheet for 10 min., then transfer to a wire rack and dust with 1 tbsp powdered sugar before serving.