A traditional Algerian cookie posted on Radia‘s blog called twabaa; the ring shape of these Algerian cookies is similar to the Lebanese kaak flavored with anise or mahlab. The dough is richer (with eggs) but the cookies are plain and rather crunchy. Radia flavored hers with lemon rind and vanilla and coated them with an egg wash.
INGREDIENTS: 30 cookies
- 3 large eggs
- 1/2 cup of oil (light olive oil is best here)
- 1 cup of sugar
- rind of one or more oranges
- 1 1/2 tsp of vanilla or orange blossom water
- enough flour to form a thick but moist and sticky dough ( I used about 2 1/2 cups of unbleached all-purpose)
- 1 tsp of baking powder
- dash of salt
Glaze: 1 cup of powdered sugar, 1 tbsp of unsalted butter, several tablespoons of fresh orange juice, 1 tsp of orange rind: Melt over low heat and dunk the cookies one by one in the glaze.
- Beat the eggs and sugar for a few minutes until a bit thick; add the oil in a thin stream while beating, add the orange rind and orange blossom water or vanilla. Combine the flour, salt and baking powder in a bowl and add the dry mixture to the batter until combined.
- Using a 1-inch cookie dough scooper or a tablespoon, form even-sized balls of dough; poke in the middle with the handle of a spoon to form a hole and place on a baking sheet covered with parchment paper. Bake in a preheated 350F oven (180C) for 15 minutes or so until the cookies are lightly golden. If glazing, dunk in the glaze one by one. Cool.