MOROCCAN MACHINE COOKIES

These cookies are really easy to make and they stay fresh for a long time, so I recommend doubling the recipe. Take note that there’s no butter or margarine in the recipe – only canola oil (don’t use other oils).

Their shape is created by using a manual meat grinder with the appropriate cookie attachment. If you don’t have one, just form the cookies by hand into any shape you desire. These cookies are perfect to eat with a cup of tea.

Makes 50 to 60 cookies.

5 eggs

1½ cups sugar

1 cup canola oil

Zest and juice of a medium lemon 1 Tbsp. of citrus blossom water or citrus liqueur

3 packets of baking powder

½ cup blanched almonds, ground finely

1½ Tbsp. fennels seeds (optional) 1.2 kg. flour, sifted

In a large bowl, add the eggs and beat them while adding the sugar, oil, lemon zest, citrus liqueur and baking powder. Keep whipping until mixture is light and fluffy (you can also mix with an electric mixer for four to five minutes).

Add the ground almonds and fennel seeds and then gradually add flour while mixing. Keep mixing until smooth. Next, prepare the cookie machine.

Take a handful of the dough and put it into the machine. Crank the handle until the dough comes out in long strips. Cut each strip so that each cookie is 13 to 15 cm. long. If you don’t have a machine, form the cookies by hand in any shape you desire.

Arrange the cookies evenly spaced on a greased baking sheet and bake in an oven that has been preheated to 180° for 25 to 30 minutes or until they turn golden brown. When they’ve completely cooled, store in an airtight container.