Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Semolina | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg of semolina flour
- 3 eggs separated
- 750 gm of sugar
- 2 sticks of butter softened
- 1 tablespoon of vanilla extract
- If you add a teaspoon of baking soda the cookies will be lighter.
- Water
Directions
1) Beat the egg yolks and butter until light and fluffy as shown. Add the sugar and blend.
2) Whisk the egg whites until the consistency shown. This is the way I was taught to make the cookies. I don't really know if it makes much of a difference to the finished product.
3) Add the vanilla. Blend the egg and butter mixture with the flour. The dough will feel "gritty".
4) Add the egg whites. If the dough does not come together add a little water and blend until it does. Do not overwork the cookie dough.
5) Take a walnut sized piece of dough and shape it with your hands to form a sphere. Wetting your hands with water keeps the dough from sticking to your hands. It takes a little practice to form dozens of even ones. If you like you can dip the cookies in confectioner's sugar before baking. Place the cookies 2" apart from eachother on a buttered or parchment lined baking sheet. Bake for about 10-15 minutes. My home oven is awful, poorly calibrated and it burns cookies on the bottom before the top cooks.
Category:Algerian Recipes
Category:Algerian Desserts