These rich almond cookies from Algeria are a popular North African dessert. They are delicious served with coffee of any kind or with Moroccan Mint Tea.
2 small eggs, one separated
1 1/3 cups powdered sugar, plus extra for coating
3½ cups ground almonds
rind of ½ lemon, grated
2 teaspoons baking powder
orange-flower or rose water, to taste
In a mixing bowl, beat 1 whole egg, 1 egg yolk, and the sugar thoroughly together, then mix in the ground almonds, lemon rind, baking powder, and orange-flower or rose water to taste. Knead well with your hands to release the oil from the almonds, and add some of the remaining egg white if necessary to make a soft, workable paste.
Using oiled hands, roll walnut-sized pieces of the almond mixture into egg-shaped balls. Cover a plate with powdered sugar and flatten the balls on the powdered sugar. Place the balls well apart on the baking sheet and bake for 15 minutes until golden.
Makes 30 cookies.
country : Algeria
course : cookies
source : Flavors of Africa Cookbook : Spicy African Cooking - From Indigenious Recipes to Those Influenced by Asian and European Settlers / Dave DeWitt, Mary Jane Wilan and Melissa T. Stock