https://twitchinkitchen.com/ Tue, 05 May 2026 15:06:47 +0000 MyBB https://twitchinkitchen.com/thread-494.html Tue, 04 Dec 2012 19:51:32 -0500 https://twitchinkitchen.com/thread-494.html These are light and delicious and perfect with tea or coffee.
They are extremely easy to make. They feature in medieval manuscripts as "lauzinaj", which were fried and sprinkled with syrup, rose water, and chopped pistachios. In North Africa, they are deep fried, but we always baked them.

Assabih bi Loz
Almond Fingers

Preheat oven to 325º F

ingredients:[/i]

• 2 1/3 cups ground almonds
  
• 1/2 cup superine sugar, or to taste
  
• 3 Tbsp. orange blossom water
  
• 1/2 pound fillo pastry sheets
  
• 6 Tbsp. unsalted butter, melted (one stick)
  
• Confectioner's sugar to sprinkle on top
  

Mix the ground almonds with the sugar and orange blossom water.

Cut the sheets of fillo into 4 rectangular strip about 12" x 4". Don't worry about precise measurements of the sheets as it's not very important.
Pile them on top of each other so that they do not dry out. Brush the top one lightly with melted butter.

Put 1 heaping teaspoon of the almond mixture at one end of each rectangle, or take a small lump and press it into a little "sausage" in your hand. Roll up into a small "cigar" shape, folding the longer sices slightly over the filling midway. (See the drawing)

Place on a buttered baking sheet and bake in at 325º F for 30 minutes or until lightly golden brown.

Serve cold sprinkled with some confectioner's sugar.

Variations:Try other fillings!
ground pistachios flavored the same with with sugar and orange blossom water
ground walknuts mixed with sugar and either a tablespoon of ground cinnamon or the grates zest of an orange and 3 tablespoons fresh orange juice

* You may deep fry the pastries instead of baking them, in not very hot oil and for only a very short time, until lightly colored brown. Drain on paper towels and dust with confectioners' sugar.

Serve hot or cold if fried.


  rolls.png (Size: 228.76 KB / Downloads: 0)


  IMG_0920.JPG (Size: 228.72 KB / Downloads: 0) ]]> These are light and delicious and perfect with tea or coffee.
They are extremely easy to make. They feature in medieval manuscripts as "lauzinaj", which were fried and sprinkled with syrup, rose water, and chopped pistachios. In North Africa, they are deep fried, but we always baked them.

Assabih bi Loz
Almond Fingers

Preheat oven to 325º F

ingredients:[/i]

• 2 1/3 cups ground almonds
  
• 1/2 cup superine sugar, or to taste
  
• 3 Tbsp. orange blossom water
  
• 1/2 pound fillo pastry sheets
  
• 6 Tbsp. unsalted butter, melted (one stick)
  
• Confectioner's sugar to sprinkle on top
  

Mix the ground almonds with the sugar and orange blossom water.

Cut the sheets of fillo into 4 rectangular strip about 12" x 4". Don't worry about precise measurements of the sheets as it's not very important.
Pile them on top of each other so that they do not dry out. Brush the top one lightly with melted butter.

Put 1 heaping teaspoon of the almond mixture at one end of each rectangle, or take a small lump and press it into a little "sausage" in your hand. Roll up into a small "cigar" shape, folding the longer sices slightly over the filling midway. (See the drawing)

Place on a buttered baking sheet and bake in at 325º F for 30 minutes or until lightly golden brown.

Serve cold sprinkled with some confectioner's sugar.

Variations:Try other fillings!
ground pistachios flavored the same with with sugar and orange blossom water
ground walknuts mixed with sugar and either a tablespoon of ground cinnamon or the grates zest of an orange and 3 tablespoons fresh orange juice

* You may deep fry the pastries instead of baking them, in not very hot oil and for only a very short time, until lightly colored brown. Drain on paper towels and dust with confectioners' sugar.

Serve hot or cold if fried.


  rolls.png (Size: 228.76 KB / Downloads: 0)


  IMG_0920.JPG (Size: 228.72 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-485.html Sat, 17 Dec 2011 23:07:16 -0500 https://twitchinkitchen.com/thread-485.html Espresso Crescents

Makes about 32 cookies
Bake at 325º F

Ingredients:

• 2 cups all purpose flour
  
• 1 cup butter, softened
  
• 1 ounce semisweet chocolate, finely chopped
  
• 1 Tbsp instant espresso coffee powder OR regular instant coffee crystals
  
• 1 tsp vanilla
  
• 1/2 tsp ground cinnamon
  
• Sifted powdered sugar
  

In a large bowl, combine flour, butter, the 2/3 cup powdered sugar, chocolate, espresso powder, vanilla and cinnamon.
Stir until combined, kneading dough lightly with your hands to mix if necessary.
Using 1 Tbsp dough for each, shape dough into 3 inch ropes.
Place ropes on an ungreased cookie sheet, bending to form crescent shapes.
Flatten them ever so slightly.
Bake at 325º F for about 15 minutes or until bottoms are lightly browned and edges are set.
Transfer to a wire rack to cool.
To serve, sprinkle with powdered sugar.

To store: Place in layers separated by waxed paper in an airtight container and cover. Store at room temperature up to 3 days or freeze up to 3 months.

Tip: you can replace the regular blade with the dough hook on your stand mixer to "knead" in the flour.


  espresso crescents.jpg (Size: 170.44 KB / Downloads: 0) ]]> Espresso Crescents

Makes about 32 cookies
Bake at 325º F

Ingredients:

• 2 cups all purpose flour
  
• 1 cup butter, softened
  
• 1 ounce semisweet chocolate, finely chopped
  
• 1 Tbsp instant espresso coffee powder OR regular instant coffee crystals
  
• 1 tsp vanilla
  
• 1/2 tsp ground cinnamon
  
• Sifted powdered sugar
  

In a large bowl, combine flour, butter, the 2/3 cup powdered sugar, chocolate, espresso powder, vanilla and cinnamon.
Stir until combined, kneading dough lightly with your hands to mix if necessary.
Using 1 Tbsp dough for each, shape dough into 3 inch ropes.
Place ropes on an ungreased cookie sheet, bending to form crescent shapes.
Flatten them ever so slightly.
Bake at 325º F for about 15 minutes or until bottoms are lightly browned and edges are set.
Transfer to a wire rack to cool.
To serve, sprinkle with powdered sugar.

To store: Place in layers separated by waxed paper in an airtight container and cover. Store at room temperature up to 3 days or freeze up to 3 months.

Tip: you can replace the regular blade with the dough hook on your stand mixer to "knead" in the flour.


  espresso crescents.jpg (Size: 170.44 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-484.html Sat, 17 Dec 2011 22:59:51 -0500 https://twitchinkitchen.com/thread-484.html These taste just like coffee ice cream!

Coffee Bean Cookies

Makes about 48 cookies
Preheat oven to 350º F

Ingredients:

• 2 tsp instant coffee crystals
  
• 2 Tbsp milk
  
• 3/4 cup butter, softened
  
• 1 - 3oz. package cream cheese, softened
  
• 3/4 cup packed brown sugar
  
• 1 tsp vanilla
  
• 2 cups all purpose flour
  

In a small bowls stir together coffee crystals and milk until crystals dissolve and set aside.
In a large mixing bowl, beat butter and cream cheese with an electric mixer on medium ot high speed for 30 seconds.
Add brown sugar, vanilla,and the milk mixture. Beat until combined scraping sides occasionally.
Beat as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Cover and chill dough about an hour or until it's easy to handle.
Shape dough into 1 inch balls.
Shape balls into ovals.
Press the thin edge of a chopstick across the long side of each cookie oval so it looks like a coffee bean.
Place 1 inch apart on an un-greased baking sheet.
Bake in a 350º oven for 9 - 11 minutes or until the edges are firm and bottoms are lightly browned.
Transfer to a wire rack to cool.

To store: Place in layers separated by waxed paper in an airtight container and cover. Store at room temperature for 3 days or freeze up to 3 months.

Tip: You can replace the mixing blade with the dough hook on your stand mixer to "knead" in the flour.


  coffee bean cookies.jpg (Size: 105.21 KB / Downloads: 0) ]]> These taste just like coffee ice cream!

Coffee Bean Cookies

Makes about 48 cookies
Preheat oven to 350º F

Ingredients:

• 2 tsp instant coffee crystals
  
• 2 Tbsp milk
  
• 3/4 cup butter, softened
  
• 1 - 3oz. package cream cheese, softened
  
• 3/4 cup packed brown sugar
  
• 1 tsp vanilla
  
• 2 cups all purpose flour
  

In a small bowls stir together coffee crystals and milk until crystals dissolve and set aside.
In a large mixing bowl, beat butter and cream cheese with an electric mixer on medium ot high speed for 30 seconds.
Add brown sugar, vanilla,and the milk mixture. Beat until combined scraping sides occasionally.
Beat as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Cover and chill dough about an hour or until it's easy to handle.
Shape dough into 1 inch balls.
Shape balls into ovals.
Press the thin edge of a chopstick across the long side of each cookie oval so it looks like a coffee bean.
Place 1 inch apart on an un-greased baking sheet.
Bake in a 350º oven for 9 - 11 minutes or until the edges are firm and bottoms are lightly browned.
Transfer to a wire rack to cool.

To store: Place in layers separated by waxed paper in an airtight container and cover. Store at room temperature for 3 days or freeze up to 3 months.

Tip: You can replace the mixing blade with the dough hook on your stand mixer to "knead" in the flour.


  coffee bean cookies.jpg (Size: 105.21 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-483.html Sat, 17 Dec 2011 22:47:01 -0500 https://twitchinkitchen.com/thread-483.html Orange Snowballs

Makes about 48 cookies

Preheat oven to 325º F

Ingredients:

• 1 cup butter, softened
  
• 3/4 cup sifted powdered sugar
  
• 1 Tbsp finely shreeded orange peel (set aside)
  
• 2 tsp finely shredded oragne peel (set aside)
  
• 1 Tbsp orange juice (you can fresh squeeze from the orange you just used for the peel)
  
• 2 2/3 cups all purpose flour
  
• granulated sugar
  
• 3/4 cup granulated sugar
  

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add powdered sugar and beat until combined, scraping the sides occasionally.
Beat in orange juice until combined
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the 1 tablespoon orange peel with a wooden spoon.

Shape dough into 1 1/2 inch balls and then roll in the granulated sugar.
Place balls 2 inches apart on an ungreased cookie sheet.
Bake in a 325º F oven for about 15 minutes or until bottoms are lightly browned.
Let cool for a couple of minutes on the baking sheet.
While that is cooling, in a food processor or blender, combine the 3/4 cup granulated sugar and the 2 teaspoons orange peel.
Cover and process until the mixture is combined.
Roll warm baked cookies in the sugar/orange mixture and transfer to a wire rack to cool fully.

To store: place in layers separated by waxed paper in an airtight container and cover it.
Store at room temperature up to 3 days or freeze up to 3 months.

Tip: You can replace the mixing blade with the dough hook on your stand mixer to "knead" in the flour.


  Orange snowballs.jpg (Size: 204.29 KB / Downloads: 0) ]]> Orange Snowballs

Makes about 48 cookies

Preheat oven to 325º F

Ingredients:

• 1 cup butter, softened
  
• 3/4 cup sifted powdered sugar
  
• 1 Tbsp finely shreeded orange peel (set aside)
  
• 2 tsp finely shredded oragne peel (set aside)
  
• 1 Tbsp orange juice (you can fresh squeeze from the orange you just used for the peel)
  
• 2 2/3 cups all purpose flour
  
• granulated sugar
  
• 3/4 cup granulated sugar
  

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add powdered sugar and beat until combined, scraping the sides occasionally.
Beat in orange juice until combined
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the 1 tablespoon orange peel with a wooden spoon.

Shape dough into 1 1/2 inch balls and then roll in the granulated sugar.
Place balls 2 inches apart on an ungreased cookie sheet.
Bake in a 325º F oven for about 15 minutes or until bottoms are lightly browned.
Let cool for a couple of minutes on the baking sheet.
While that is cooling, in a food processor or blender, combine the 3/4 cup granulated sugar and the 2 teaspoons orange peel.
Cover and process until the mixture is combined.
Roll warm baked cookies in the sugar/orange mixture and transfer to a wire rack to cool fully.

To store: place in layers separated by waxed paper in an airtight container and cover it.
Store at room temperature up to 3 days or freeze up to 3 months.

Tip: You can replace the mixing blade with the dough hook on your stand mixer to "knead" in the flour.


  Orange snowballs.jpg (Size: 204.29 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-369.html Fri, 12 Jun 2009 18:05:25 -0400 https://twitchinkitchen.com/thread-369.html

Biscotti All'Anaci (anise biscuits)

Ingredients:

• 2 eggs
  
• 5/8 cup sugar
  
• 1 1/4 cups pastry flour, sifted
  
• 1 teaspoon anise seeds
  

Place eggs and sugar in bowl and beat well 10 minutes.
Add flour slowly, blending gently and thoroughly.
Add anise seeds.
Butter and flour a loaf pan.
Pour in batter and bake in 350° oven for 20 minutes.

Remove from pan, leaving oven on - cut loaf into 1 inch slices and place slices on buttered baking dish.
Place again in oven.
Brown slices first on one side and then the other.
Browning will take about 5 minutes or less on each side.

Makes about 20 biscuits.]]>

Biscotti All'Anaci (anise biscuits)

Ingredients:

• 2 eggs
  
• 5/8 cup sugar
  
• 1 1/4 cups pastry flour, sifted
  
• 1 teaspoon anise seeds
  

Place eggs and sugar in bowl and beat well 10 minutes.
Add flour slowly, blending gently and thoroughly.
Add anise seeds.
Butter and flour a loaf pan.
Pour in batter and bake in 350° oven for 20 minutes.

Remove from pan, leaving oven on - cut loaf into 1 inch slices and place slices on buttered baking dish.
Place again in oven.
Brown slices first on one side and then the other.
Browning will take about 5 minutes or less on each side.

Makes about 20 biscuits.]]> https://twitchinkitchen.com/thread-173.html Sat, 12 Apr 2008 13:10:57 -0400 https://twitchinkitchen.com/thread-173.html

OK so today I started on Shortbread and when browsing through my recipe books I came across the photo below and saw those lovely little diamond shape cookies with the pistaccio on top!
I remember these from my childhood!
I had no idea the Arabs made shortbread but I certainly do remember eating these! These cookies literally melt in your mouth and are light and so delicious. They do taste very similar to traditional shortbread as we know it but are much lighter.

I now have a hankering for these and I just might make some tonight and take a picture for you all.

Arabian Shortbread
Ghurayba

Ingredients:

1 1/2 cups butter ( 3 sticks UNSALTED!)
1 1/4 cups confectioners sugar
1 teaspoon orange blossom water (mazahar) * can be omitted if you can't find
1 egg yolk
3 cups flour
40 or so shelled pistaccios or blanched almonds

Place the butter, 1 1/2 cups of the confectioner's sugar, the orange blossom water and the egg yolk in a blender, then blend for 1 minute. Transfer to a mixing bowl then gradually add the flour while mixing with your fingers until a smooth dough is formed. form the dough into balls a little smaller than a walnut then place on an ungreased cookie sheet and flatten slightly to about 1/2 inch thickness.

Press a pistaccio (or almond) on each piece and bake in a 300°F oven for about 20 minutes and allow to cool. Then sprinkle with the remaining confectioner's sugar.

Note: the cookies may feel soft at the end of baking time but will harden as they cool.

UPDATE! The image below is one of my own cookies. I finally made a batch and got pictures of them to replace the one I scanned out of a book for this post.

  IMG_0219.JPG (Size: 249.9 KB / Downloads: 1) ]]>

OK so today I started on Shortbread and when browsing through my recipe books I came across the photo below and saw those lovely little diamond shape cookies with the pistaccio on top!
I remember these from my childhood!
I had no idea the Arabs made shortbread but I certainly do remember eating these! These cookies literally melt in your mouth and are light and so delicious. They do taste very similar to traditional shortbread as we know it but are much lighter.

I now have a hankering for these and I just might make some tonight and take a picture for you all.

Arabian Shortbread
Ghurayba

Ingredients:

1 1/2 cups butter ( 3 sticks UNSALTED!)
1 1/4 cups confectioners sugar
1 teaspoon orange blossom water (mazahar) * can be omitted if you can't find
1 egg yolk
3 cups flour
40 or so shelled pistaccios or blanched almonds

Place the butter, 1 1/2 cups of the confectioner's sugar, the orange blossom water and the egg yolk in a blender, then blend for 1 minute. Transfer to a mixing bowl then gradually add the flour while mixing with your fingers until a smooth dough is formed. form the dough into balls a little smaller than a walnut then place on an ungreased cookie sheet and flatten slightly to about 1/2 inch thickness.

Press a pistaccio (or almond) on each piece and bake in a 300°F oven for about 20 minutes and allow to cool. Then sprinkle with the remaining confectioner's sugar.

Note: the cookies may feel soft at the end of baking time but will harden as they cool.

UPDATE! The image below is one of my own cookies. I finally made a batch and got pictures of them to replace the one I scanned out of a book for this post.

  IMG_0219.JPG (Size: 249.9 KB / Downloads: 1) ]]> https://twitchinkitchen.com/thread-166.html Sat, 12 Apr 2008 08:21:10 -0400 https://twitchinkitchen.com/thread-166.html
Thumbprint Cookies

Ingredients:

1/4 cup butter
1/4 cup shortening (crisco)
1/4 cup brown sugar, packed
1 egg - separated
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Jelly, tinted powdered sugar, sugar icing, chocolate kisses - any kind of sweet you want to put in the middle.

Preheat oven to 350°F

Mix thoroughly butter, shortening, sugar, egg yok and vanilla. Work in flour and salt until dough holds together. Shape dough by teaspoonfuls into 1 inch balls.

Beat egg white slightly, then dip each ball into the egg white.
Roll the ball in nuts.
Place 1 inch apart on ungreased baking sheet.
Press your thumb deeply into each cookie ball center to form a hole.
Bake about 10 minutes or until light golden brown.
Immediately remove from the sheet, let cool.
Fill the 'thumbprints' with jelly or if you use a chocolate 'kiss' put the kiss in while it's still hot. Every other filler type should be done when cookies are completely cool or they get messy and ugly.

makes about 3 dozen]]>
Thumbprint Cookies

Ingredients:

1/4 cup butter
1/4 cup shortening (crisco)
1/4 cup brown sugar, packed
1 egg - separated
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Jelly, tinted powdered sugar, sugar icing, chocolate kisses - any kind of sweet you want to put in the middle.

Preheat oven to 350°F

Mix thoroughly butter, shortening, sugar, egg yok and vanilla. Work in flour and salt until dough holds together. Shape dough by teaspoonfuls into 1 inch balls.

Beat egg white slightly, then dip each ball into the egg white.
Roll the ball in nuts.
Place 1 inch apart on ungreased baking sheet.
Press your thumb deeply into each cookie ball center to form a hole.
Bake about 10 minutes or until light golden brown.
Immediately remove from the sheet, let cool.
Fill the 'thumbprints' with jelly or if you use a chocolate 'kiss' put the kiss in while it's still hot. Every other filler type should be done when cookies are completely cool or they get messy and ugly.

makes about 3 dozen]]> https://twitchinkitchen.com/thread-130.html Mon, 07 Apr 2008 13:45:35 -0400 https://twitchinkitchen.com/thread-130.html You can use any colour chocolate you prefer, or substitue with raisins or nuts!

Ingredients

155g Butter
230g Fine white sugar
2 Eggs
340g white flour
5g baking powder
200g Chocolate chips
15g Cocoa powder (optional)

Method
Cream butter and sugar together until light.
Stream in beaten eggs, gradually.
Sift flour, baking powder and cocoa (if using) together and fold into mixture.
Add chocolate chips and mix well.
Make mixture into balls (approx. 50g). Place on a tray lined with baking paper.
Bake @ 180 C for 20 mins.

This mixture makes 16 large cookies.]]> You can use any colour chocolate you prefer, or substitue with raisins or nuts!

Ingredients

155g Butter
230g Fine white sugar
2 Eggs
340g white flour
5g baking powder
200g Chocolate chips
15g Cocoa powder (optional)

Method
Cream butter and sugar together until light.
Stream in beaten eggs, gradually.
Sift flour, baking powder and cocoa (if using) together and fold into mixture.
Add chocolate chips and mix well.
Make mixture into balls (approx. 50g). Place on a tray lined with baking paper.
Bake @ 180 C for 20 mins.

This mixture makes 16 large cookies.]]>