Moroccan biscuit with cardamom
I have been planning to make something with cardamom since this summer. I was delighted by the smell of these pastries in Sweden, where they use it a lot. I finally came across this wonderful spice and it was used in this very simple biscuit. Of course, the taste can be adjusted, ginger can be used instead of cardamom.
Preparation steps
- Beat eggs well, medium size, with sugar. Add oil, vanilla, cardamom, baking powder, a little salt and flour. Knead the dough so that the balls can be taken out.
- Take out the dough with a spoon or a smaller ice cream spoon, so that the biscuits are even. Oil your palms and make balls. Place the dough balls on a greased baking sheet or baking paper, flatten them a little and coat them all with a nicely beaten egg white. Take each piece and soak it well in coarsely chopped unsalted peanuts, sesame, hazelnut, almond or walnut. I just tried to sprinkle peanuts over the dough but it doesn't stick well like this.
- Bake in a preheated oven at 180 degrees for 15 minutes. The dough rises a lot while baking and a ball-shaped biscuit is formed. Arrange the roasts on a wire rack to cool. The recipe is from a Moroccan cuisine blog.
Serving
Serve with milk or tea.
