Cookies Please!

[Lotfi-dk]

If you can understand French I could post a lots of Algerian recipes sweets/cakes …

[amina_imen]

Originally posted by laylaAZ
He says it is crescent shaped and stuffed with ground almonds mixed with orange flower water and dusted with sugar???

You almost got the recipe

I can tell you off the top of my head. It's one of the easiest sweet recipes.

You'll need:

~~~~~~~~~~~~~~~~~~
For the dough

1kg flour
250g melted butter
Pinch of salt
1 tablespoon oranfe-flower water
Water (preferably cold)

~~~~~~~~~~~~~~~~~~
For the filling

3 measures almonds (1 measure ~ I bowl of soup)
1 measure powdered sugar
Cinnamon
Orange-flower water

~~~~~~~~~~~~~~~~~~
For the syrup

1 litre of water for 500g sugar
Orange-flower water

~~~~~~~~~~~~~~~~~~

Combine the almonds, sugar, cinnamon and orange-flower water and knead to a stiff paste; set aside.

Preheat the oven to 350 degrees F. Flour and oil a baking sheet.

To make the pastry, mix the flour and salt in a bowl, add the butter and mix together. Stir in the orange-flower water and just enough water to bring it together as a soft dough. Knead well until smooth and elastic.

On a lightly floured surface, roll out the dough very thinly and cut into 3 inch wide strips. Roll pieces of filling about the size of a walnut into thin sausage shapes about 3 inches long and with tapering ends. Place lengthways along the edge of the strips of dough, about 1 1/4 inches apart.

Dampen the pastry edges with water and fold the pastry over to cover the filling. Seal the edges. Cut around the humps of filling with the point of a sharp knife and press the cut edges together to seal.

Carefully curve the pastries into crescent shapes and place on the baking sheet. Bake for 20 to 25 minutes until lightly browned. Allow to cool on a wire rack.

Prepare the syrup by mixing all ingredients and heating on medium heat until it thickens then let cool a little.

Soak the cakes in tepid syrup. Drain and coat with powdered sugar. Coat while supporting gently with the palm of the hands to make sugar adhere to the cakes. Repeat the procedure a second time. Present in paper cups.

Note:

1- The cakes shouldn't be hot when you coat them
2- If you can't get hold of powdered sugar, buy caster sugar and use a food processor.
3- For coating the cakes well, prepare two containers with powdered sugar, of which one will be useful for the first layer and the other for the second layer.

I'll try and find some pictures for you.

Take care

[amina_imen]

Found some pix for you:

Ingredients:



Making the dough:







Making the filling:



Shaping the cakes:











Good luck

Damn these pix remind me of Algeria !!!

[amina_imen]

Have a go at this
http://www.algeria.com/forums/showth...?threadid=6545

Take care

[laylaAZ]

Sooo much! I can't wait to try both of these.

Thanks again!

[Little_Mem]

My mouth is watering looking at these sweets.
Sadly I missed out on all these culinary delights growing up!!!
Time to get the mixing bowl out!

[amina_imen]

Yes and take it easy in the kitchen