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| Casablanca Cookies |
As the cold winds bite and snow is forecast I dream
of sun, warmth and summer holidays.
This sends me back to my cook books searching for
something to lift my spirits and feed the dream.
Jossy’s Casablanca Cakes from the Leon cook book
does just that. With its blend of almonds, semolina, icing sugar and lemon it
captures the soft subtle taste of Moroccan pastries and is perfect as an after
school, tea time treat as it is packed with nuts.
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| Almonds |
So if you are having a SAD moment or just fed up
with the cold greyness of the English winter, try these to remind you of Mediterranean
warmth.
JOSSY’S CASABLANCA CAKES
Serves
..lots!! about 20 plus little biscuits
Preparation
time 10 minutes
Cooking
time 12 minutes
INGREDIENTS:
50g whole almonds with skins on
1 lemon
1 large egg
100g icing sugar
½ tsp baking powder
100g semolina
Extra icing sugar for dipping
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| Almonds |
WHAT TO DO
1. Pre
heat the oven to 170 degrees
2. Blitz
the almonds in a food processor until as fine as possible.
3. Whisk
the egg and the icing sugar until pale. Stir in the baking powder, semolina,
ground almonds and the rind of the lemon. Mix well.
4. Line
a baking sheet and put some extra icing sugar in a bowl. Then with a tsp make
little balls of mixture about the size of a large marble, dip one side in the
icing sugar and place on the baking sheet.
5. Do
this with all the mixture you might need to cook these in two batches, but
place in the preheated oven for 12 minutes.
6. Remove
from oven and cool on a wire rack.
Here’s
looking at you kid!
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| Casablanca cookies for the winter blues |
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