Almond cookies
July 29, 2014 • Category: Cookies
Above are store-bought cookies from Imad Hallawi.
These cookies are dangerous. Too good to eat just one. They are called lawziyeh, from lawz, meaning almond. They are very similar to Mexican wedding cookies. The almonds are chopped (not peeled) and incorporated in the dough, which is a basic shortbread. They are a specialty of pastry shops in the Chouf Mountains and one of my friends always loves to pick-up a box when she comes over for a visit. They are easy to make and last for several weeks.
Happy Eid El-Fitr 2014!
Hope all of those suffering around us can see their pain alleviated very soon.
INGREDIENTS: 50 cookies
- 1 cup unsalted butter+2 tablespoons
- 1 1/2 cup powdered sugar
- 2 cups All-purpose flour
- 1/2 cup cornstarch or rice flour
- 2 cups almonds, chopped (toasted too, as an option)
- 1 cup powdered sugar
1. Beat the butter and sugar till light and fluffy; incorporate the flour and cornstarch. Add the chopped almonds. Refrigerate for 30 minutes.
2. Roll out and cut with a cookie cutter; bake in a preheated 350F oven for 15 minutes or until light golden in color. Cool and serve.
NOTE: These can be rolled-out between two sheets of wax or parchment paper. They can also be dusted with powdered sugar
Almond cookies
Joumana Accad Mediterranean, Middle Eastern July 29, 2014 Cookies, lawziyeh, shortbread, cookies, almond, tagged,Ingredients
Instructions
At a friend's, the almond cookies are part of the offerings on the tray.
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Comments
8 Comments • Comments Feed
Sylva T. says:
These cookies are delicious, just a little addicting! My mom loved them. Thank you for sharing a wonderful recipe.
On July 29, 2014 at 10:08 am
Oui, Chef says:
I LOVE dangerous cookies…thank you!
On August 1, 2014 at 1:41 pm
VEB says:
Coucou Joumana
J’ai passé ma journée à bricoler à la maison et pendant que je peignais, je rêvais d’une douceur…je ne l’ai pas pour de vrai, mais je me damnerai pour une douceur comme celle que tu présentes. Un régal. Biz bien cordiale
On August 2, 2014 at 11:09 am
Ivy says:
Yes, you are right, you can’t just eat one. They are almost the same with Greek Kourabiedes, the only difference is that we add ewe’s and goat butter, which makes the difference in the taste.
On August 3, 2014 at 4:05 am
Susan says:
They do sound dangerously delicious! I love Mexican Wedding Cookies and the perennial Almond Crescents on a Christmas cookie platter so I know I would love these too.
On August 4, 2014 at 12:22 pm
BB says:
I made these yesterday, followed your recipe to the T.
They melted in the oven, came out paper thin, (hard) and looked nothing like yours 🙁
Where do you think I went wrong?
Thank you!
On September 3, 2024 at 9:37 am
Joumana Accad says:
@BB I will make them again and see if I get bad results. Sorry, I have been so focused on the bad news from Lebanon, I just saw your message!
On October 4, 2024 at 1:11 am