Kaak Lebi Hilw Orange And Cumin Biscuits Food

KAAK LEBI HILW (ORANGE AND CUMIN BISCUITS)

Steps:

• Pre-heat oven to 180°C.
• Cream together the sugar and eggs.
• Whisk in the oil, orange juice and tahini.
• Add the flour and baking powder and bring together. You should have a stiff dough.
• Turn the mixture onto a lightly-floured work surface and roll out to about 6mm thickness.
• Cut into ka'ak shapes (typically crescents), transfer to a lightly-greased baking tray.
• Bake for 12-15 minutes, or until a light golden brown. Remove from the oven, sprinkle a little caster sugar over the top then transfer to a wire rack to cool completely.

KAHK BI LOZ

Steps:

• Use a paste similar to that given for almond balls (preceding recipe). Mix 1 pound (5 cups) ground almonds with 1 pound (2 1/2 cups) confectioners' sugar. Add the white of 1 small egg, stiffly beaten, and just enough orange-blossom water to make a firm, dryish paste. (For a paste made with 2 1/2 cups ground almonds, use only half a small egg white and do not be tempted to use more.)
• Knead the paste well, and roll into thin sausages about 5 inches long. Bring the ends together and flatten them, making bracelets the size of small napkin rings. Decorate, if you like, with a few blanched almonds. Arrange on cookie sheets lined with baking paper.
• Bake in a preheated 400°F oven for about 10 minutes. The bracelets must not be allowed to color. They will be soft while hot but become firm on cooling. Lift carefully when they have cooled.
• For almond macaroons, roll into walnut-sized balls, flatten them slightly, and stick a blanched almond in the middle of each.