This celebratory almond and orange blossom, sugar dusted pastry is always the first to fly off of a plate of Moroccan tea sweets. While orange blossom (neroli) water is traditional, I prefer to use rose water in the dough. Serve these with black pepper turmeric ghoriba and a cup of sweet Moroccan Mint tea.
Makes: 3 dozen cookies
Time: 1.5 hours
You will need:
A log of marzipan (or make your own almond paste)
2 cups of all-purpose flour
a pinch of salt
3 Tablespoons butter, melted
½ cup orange blossom or rose water
1 cup powdered sugar
Reheat oven to 325 degrees
Cut the marzipan into little logs about 2 inches long and half an inch wide
Blend together flour, salt, butter, egg and 3 Tablespoons of the flower water and mix thoroughly.
Knead for about 7 minutes and then cover with a damp towel and set aside to rest for 15 minutes
Roll the dough out and place a few of the marzipan logs on the dough about 2 inches up from the bottom edge and an inch apart.
Now, fold the bottom edge of the dough over the marzipan and press each cookie into a little horn shape. With a pizza cutter or a paring knife, cut each cookie out. (SEE VIDEO BELOW)
Continue until all of the marzipan an dough is used.
Optional: Brush each cookie with flower blossom water and an egg wash (whisk together an egg and a teaspoon of water)
Bake for 20 minutes until lightly browned and then dust with powdered sugar.