MOROCCAN TEA TIME CLASSICS

BY KIMBERLY MATURO
FROM THE TEA THROWDOWN
Moroccan Tea Time Treats

MONTECAO

Montecao

Ingredients
1/2 cup sugar
1/2 cup oil
2 cups flour

Method

  1. Dissolve sugar in oil
  2. Add flour and stir with a wooden spoon until it makes a paste
  3. Shape each cookies into a little mountain
  4. Sprinkle cinnamon on each cookie
  5. Bake at 350’F for 20 mins

ALMOND TOFFEE BALLS

Almond Toffee Balls

Ingredients for almond balls
2 cups almond flour
1 3/4 cups of icing sugar
2 teaspoons lemon juice
2 teaspoons of Brandy
2 Small egg whites

Method

  1. In a bowl, mix egg whites, brandy and lemon juice
  2. In an other bowl, mix almonds with icing sugar
  3. Add wet mixture to the dry ingredients and with a wooden spoon, mix until it forms a ball
  4. Add food coloring for added fun

Ingredients for toffee
1 3/4 cup sugar
1/2 cup water

Method

  1. Dissolve sugar in water then bring to a boil. With a candy thermometer, heat mixture until it reaches 350 degrees.

Assembly

  1. Roll paste into little bite-size balls
  2. Take two walnuts and gently squeeze the ball
  3. Carefully roll the ball in the sugar (warning: don’t burn yourself, it’s hot!)
  4. Place coated ball on a cookie sheet covered with parchment paper and let cool completely

***Best served with fresh mint tea, Moroccan style!

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