Ghorayeba with almond and coconut

 


 500 g of whole almonds

250 gr coconut
180 g of coarse sugar
4 eggs
12 oils
2 sachets of chemical yeast (or 14 g)
1 large bunch and ½ square apricot
1/2 teaspoon salt
To decorate:
8 cl of rose water
80 g soft sugar
on the way
Grind whole almonds with coconut and coarse sugar.
Place the almond/coconut base and coarse sugar in a bowl and add the rest of the bread.
Mix everything well to get a homogeneous dough.
Wet hands with orange blossom water and form dough balls.
Roll the dough balls into the fine sugar and place them on a plate.
180 for 12 to 15 minutes.
Leave the shortbread to cool before removing it from the plate.
Written by sali


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