Description
Delicate, crumbly Moroccan shortbread cookies made with almonds and dusted with powdered sugar, offering a melt-in-your-mouth texture.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1/2 cup powdered sugar (plus extra for dusting)
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, ground almonds, powdered sugar, and baking powder. Add a pinch of salt and mix well.
- Add the softened butter and vanilla extract to the dry ingredients. Mix everything together until the dough becomes smooth and holds together.
- Roll the dough into small balls (about 1-inch in diameter) and place them on the prepared baking sheet.
- Gently press each ball with your fingers to flatten slightly. Optionally, you can add a whole almond on top for decoration.
- Bake the cookies for 12-15 minutes, or until they turn a light golden color.
- Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack.
- Once cooled, roll the cookies in powdered sugar to coat them generously.
Notes
- If you prefer a richer almond flavor, you can add a few more ground almonds to the dough.
- These cookies can be stored in an airtight container for up to a week.
- For extra decoration, you can lightly dust the cookies with additional powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
