Moroccan cuisine · Desserts & Sweets

Mkhabez

Tender flourless almond cookies scented with lemon and dipped in white sugar glaze.

Ingredients · for 8 servings

• 300 g ground almonds
• 150 g powdered sugar
• 2 eggs
• 1 organic lemon
• 1 tsp baking powder
• 2 tbsp butter
• 1 pinch salt
• 200 g powdered sugar
• 2 tbsp lemon juice

Instructions

1. Preheat the oven to 160°C top/bottom heat and line two baking trays with parchment paper.
2. Mix ground almonds, 150 g powdered sugar, baking powder, salt and the finely grated lemon zest, then knead in the eggs and soft butter to a smooth marzipan-like dough.
3. Shape the dough into walnut-sized balls, flatten slightly and place on the trays 3 cm apart, as they spread a little while baking.
4. Bake the cookies for 12-14 min until the edges are just firm and the surface stays pale; overly browned Mkhabez turn dry.
5. Let the cookies cool completely on the tray, and meanwhile stir 200 g powdered sugar with the lemon juice and 1-2 tbsp water into a thick glaze.
6. Dip the top of each cookie into the glaze, let it drip off, and dry on a rack for 2 hours until the glaze is matte and set.