Egyptian El Menenas Almond Paste Cookies Recipes

MELT-IN-MOUTH COOKIES, EGYPTIAN STYLE - GHORAYEBAH

Steps:

• Beat butter till white.
• Add Sugar and beat for 3 more minutes.
• Add A.P. flour, salt and beat for 2 minutes.
• Garnish with ½ Almond or a pine (as per photo).
• Roll it into small balls and slightly press it down by your thumb (with the almond to stick on it).
• The dough consistency should be like the moist sand but when you squeeze it in your hand-plum it should hold it self.
• leave it to rest in the Fridge for 15min.
• Bake in medium-low pre-heated oven (color should be like ivory) don't let it blush!

EGYPTIAN EL MENENAS (ALMOND PASTE COOKIES)

Steps:

• Add sugar to the almond paste; mix well. Add 1 teaspoons orange flower water and cinnamon to taste (at least 1/2 tsp). Blend well into a smooth paste.
• In a bowl, combine melted butter with flour. Add the other teaspoons of orange flower water. Knead into a dough that holds together. Do not add any water unless absolutely necessary.
• Form balls about 1.5 - 2 inches round. Make a depression in the center of each ball with your thumb. Fill hole with almond paste.
• Place on a greased baking sheet and bake at 375 for 30 minutes or until nicely browned. Sprinkle with grandulated sugar.
• VARIATION: A date filling can be substituted for the almond one. Chop 1/2 lb. pitted dates and combine into a paste with 4 T. soft butter.

ALMOND PASTE COOKIES

Steps:

• 1. Place almond paste in micro-safe bowl and microwave on high for 25 seconds to slightly soften.
• 2. Add butter and sugars, beat until fluffy. Add eggs and extracts. Gradually add flour, mix until soft dough forms. Divide dough into thirds, wrap in plastic and chill for at least an hour.
• 3. Preheat oven to 350ºF. On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut out with cookie cutters. Put on lightly greased cookie sheet. Bake 7-9 minutes until lightly browned. Cook on wire rack.
• 4. Frost.