Cookies with Lebanese flavors. (Credit: Rina Nurra)
-
Preparation 15 min
Cooking time 15 min
-
Difficulty
Medium
Ingredients All ingredients
- Base:
- 125 grams butter
- 100 grams brown sugar
- 200 grams flour
- 11 grams baking powder
- 1 egg
- For the cinnamon topping:
- 100 grams ground cinnamon
- 20 grams cinnamon paste (for decoration): 5 milliliters olive oil, 10 grams praline, 5 grams ground cinnamon
- For the pistachio topping:
- 100 grams chopped or whole pistachios
- 20 grams pistachio paste (for decoration)
- For the date and chocolate topping:
- 100 grams dates, chopped (80 grams for the dough – 20 grams for decoration)
- 100 grams melted chocolate
Preparation Lebanese-style cookies
For 7 large cookies
- Melt the butter until soft but not completely liquid.
- Mix with the brown sugar, flour, and baking powder.
- Add the beaten egg.
- Add the topping ingredients according to your chosen recipe.
- Mix well until you obtain a smooth dough.
- Preheat the oven to 160°C.
- Form 7 equally sized balls of dough, place them on a baking sheet, and flatten them slightly.
- Bake the cookies for 15 minutes.
- After baking, sprinkle with the ingredients meant for decoration.
- For the cinnamon version, mix the ingredients for the cinnamon paste until you get a smooth cream, and brush it on the cookies.
This recipe is taken from the book “Comme à Beyrouth” (Webedian Books), by Alan Geaam. The chef explains that he created it to “share the memories of (his) childhood in Lebanon and the flavors that accompanied him throughout his youth.”
Lebanese-style cookies
-
Preparation 15 min
Cooking time 15 min
-
Difficulty
Medium
Ingredients All ingredients
- Base:
- 125 grams butter
- 100 grams brown sugar
- 200 grams flour
- 11 grams baking powder
- 1 egg
- For the cinnamon topping:
- 100 grams ground cinnamon
- 20 grams cinnamon paste (for decoration): 5 milliliters olive oil, 10 grams praline, 5 grams ground cinnamon
- For the pistachio topping:
- 100 grams chopped or whole pistachios
- 20 grams pistachio paste (for decoration)
- For the date and chocolate topping:
- 100 grams dates, chopped (80 grams for the dough – 20 grams for decoration)
- 100 grams melted chocolate
