Inspired by Moroccan sweets — but not as sweet. Sort of an almond shortbread. We served these with Akwadu, as dessert for the African-themed meal we made to celebrate African Heritage Month.
Makes about 60 cookies
- Large cookie sheets
- Parchment paper
- Measuring cup, measuring spoons
- Electric mixer
- 2 Large mixing bowls
- Plastic wrap
- Wire cooling racks
- 1¾ cups all-purpose flour
- 1½ cups almond flour or ground almonds
- ½ tsp salt
- ½ lb (1 cup) unsalted butter, softened at room temperature
- ½ cup sugar
- about 1½ cups blanched whole almonds (about 60, 1 for each cookie)
- Sift the flour, almond meal and salt into a bowl. Set aside.
- With an electric mixer, cream the butter and sugar in a large bowl.
- Add the flour mixture and beat until combined. It won’t really come together, but the butter should be evenly distributed throughout the flour, so it looks like coarse white sand.
- Use your hands to mix and knead the dough and bring it together into a ball. Wrap in plastic and refrigerate for 15 minutes.
- Heat oven to 325°F. Line the cookie sheets with parchment paper.
- Shape the dough into 1-inch balls and flatten them slightly. Arrange on the baking sheet, leaving about an inch between the cookies. Press an almond onto the top of each cookie.
- Bake for 10-15 minutes, until the bottoms of the cookies are golden — the tops won’t colour much. Remove from baking sheets and cool on wire racks.
From: The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa, by Marcus Samuelsson (2006)