Helen Jackson ate these lovely little biscuits everywhere in Morocco. The more her glass of mint tea was filled, the more biscuits she seemed to eat.
While she doesn’t profess hers are as good as those in Morocco - they are good enough.
- 2 Henergy Cage Free eggs
- 1/2 cup sugar
- 50g butter. melted
- 2 tablespoons mild flavoured olive oil
- finely grated zest of 1 lemon
- 1 cup ground almonds
- 3 cups desiccated coconut
- 1 teaspoon baking powder
- orange blossom water (optional but it does make a difference)
- 3/4 cup icing sugar
- 30 (ish) almonds
Preheat the oven to 180 C and line 2 baking trays with baking paper.
Beat the eggs and sugar together until pale and creamy.
Mix in the melted butter, oil and lemon zest followed by the almonds, coconut and baking powder.
Form the mixture into small balls, the size of a small walnut.
Roll these in the icing sugar and then using your fingers gently press them to a disc on the line tray. Press an almond into the top of each biscuit.
Leave to rest for 10 minutes and then bake for 10 minutes until golden.
Cool on a wire rack and store in an airtight container.
They are wonderful served warm with a glass of mint tea!
(To make mint tea immerse fresh mint leaves into a pot/cup of green tea. Moroccans add sugar as well).
Home and Garden with Tony Murrell, 7am - 10am Saturday and Sunday mornings on RadioLIVE and streaming live to the rova app on Android and iPhone.