Twabaa (Algerian Lemon and Olive Oil Cookies)
A recipe for Twabaa (Algerian Lemon and Olive Oil Cookies). These lightly crisp and crumbly cookies are shaped into rings and baked until golden.
Servings 30 Cookies
Ingredients
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 milliliters) olive oil
- 1 tablespoon lemon zest ~1 lemon
- 1 1/2 teaspoons vanilla extract halal or 1 vanilla bean if avoiding alcohol
- 2 1/2 cups (320 grams) unbleached all purpose flour
- 1 teaspoon baking powder
- Pinch salt
Topping:
- 1 egg
- 1/2 tablespoon orange blossom water optional
- Granulated or raw sugar for sprinkling
Instructions
- Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment or lightly grease.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, beat together the eggs and sugar until light and pale. Slowly beat in olive oil, lemon zest, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Mix into the egg mixture until just combined.
- Scoop out a tablespoon-sized ball of dough (0.7 ounces/20 grams). Using lightly wet hands, roll the dough into a ball and place on prepared baking sheet. Repeat with remaining dough, placing them two inches (5 centimeters) apart.
- Wet the circular handle of a wooden spoon and use it to poke a hole in the center of the ball of dough, twisting to expand the size slightly to a little over 1/2 inch (1 1/2 centimeters). Wet the handle between balls of dough.
- In a small bowl, beat the egg with the orange blossom water. Brush over the cookies and sprinkle with additional sugar.
- Bake in preheated oven until golden, 15-18 minutes. Transfer the cookies to a wire rack and allow to cool. Repeat with remaining dough.
- Store in airtight container for up to a week.