Follow these steps for perfect results
cake flour
all-purpose flour
semolina flour
clarified butter
confectioners' sugar
orange flower water
blanched almonds
Preheat oven to 275 degrees F (135 degrees C).
Sift together cake flour, all-purpose flour, and semolina flour.
Set sifted flour mixture aside.
Beat clarified butter for at least 10 minutes until fluffy.
Continue beating for 2 more minutes while sprinkling in orange flower water and confectioners' sugar.
Fold in the flour mixture gradually.
Refrigerate the soft dough in a covered bowl for about 10 minutes.
On a lightly floured surface, roll or pat the dough out to 1/4 inch thickness.
Cut into 1 inch sided diamonds.
Place the diamonds 1/2 inch apart on an ungreased baking sheet.
Place an almond in the center of each cookie.
Bake for 35 to 40 minutes in the preheated oven. Do not over bake.
Let the cookies cool for at least an hour.
Serve after the cookies have cooled for several hours.
Expert advice for the best results
Do not overbake the cookies to maintain their soft texture.
Cool completely before serving for the best flavor and texture.
Store in an airtight container at room temperature.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated for up to 24 hours.
Arrange cookies on a decorative plate or platter.
Serve with Arabic coffee or tea.
Offer as a part of a dessert assortment.
Complements the floral notes of the cookies.
Discover the story behind this recipe
Traditional cookie often served during Eid and other celebrations.
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