Prep 30 mins
Cook 25 mins
Very nice little Middle Eastern shortbread cookies. I like to give these as gifts or make them for tea time. I also make them often for my FIL's diwaniya (men's gathering) to enjoy with their Arabic coffee or tea. Recipe from The Complete Middle East Cookbook by Tess Mallos.
- First of all, sifting is an important part which must not be left out or the cookies will not turn out the right texture so be sure you have a sieve.
- If need be, chill samneh or butter in refrigerator if too soft. (It should be somewhat soft just not very soft)
- Put samneh in mixing bowl and beat until light. Gradually add sifted icing sugar, beating until very creamy and light.
- Preheat oven to 325°F.
- Sift flour and fold into butter mixture. Knead lightly until smooth. (Don't overdo it) If kitchen is hot, chill dough in refrigerator for 1-2 hours.
- Roll pieces of dough into balls the size of a walnut and place on ungreased baking sheets. Flatten slightly. Flour hand lightly if necessary. Top half or all with a slivered almond. (I like to do half with the nuts and half with the dusting of icing sugar after cooled).
- Bake in the preheated moderately slow oven for 20-25 minutes until very lightly coloured. Cool on baking sheets. Dust the other half without the almond slivers with icing sugar. (Makes for a pretty presentation of the mixed biscuits on a platter) then remove. These are very delicate biscuits and must be handled carefully.
Very simple and delicate. I used a real good quality margarine. Baking time was 22 minutes using a convection oven. I will give those to my husband as "secret sweets" for him at work. I know that he will appreciate this. Prepared in a small present box will be very cute for sure.
Thanks a lot Umm for your recipe.
Very easily prepared little biscuits, lovely with coffee! We put on slivered almonds AND sifted icing sugar! Baked perfectly, a pleasure to make. Thank you UmmBinat, a very nice recipe, made for PRMR tag game.
These were delicate melt in your mouth cookies.Delicious.They went perfectly with cardamom black tea.Made with unbleached whole wheat flour and toasted almonds.