Moroccan Walnut Cookies (Orange Blossom and Cinnamon Biscuits)

• 200 g Walnuts
• 120 g Unsalted butter, softened
• 120 g Icing sugar
• 1 Egg
• 2 tsp Orange Blossom Water
• 180 g Plain flour
• 1 tsp Baking powder
• 1 tsp Ground cinnamon
• 1 pinch Fine sea salt

1. Heat the oven to 170°C (340°F). Tip the walnuts into a food processor and pulse until finely ground, stopping before they turn oily. Line a baking tray if you like, or simply keep it ready.
2. In a mixing bowl, beat the unsalted butter with 80 g of the icing sugar until pale and creamy. Beat in the egg, then mix in the orange blossom water. The mixture may look slightly curdled at this stage, which is fine.
3. Whisk together the plain flour, baking powder, ground cinnamon and fine sea salt, then stir into the butter mixture. Add the ground walnuts and mix until you have a soft, cohesive dough. Cover and chill the dough until firm enough to roll into balls.
4. Roll the dough into 18 small balls and place them on the baking tray, spaced apart. Flatten each one slightly with your fingertips. Bake for 12 to 15 minutes, until just turning golden at the edges.
5. Leave the cookies on the tray for 5 minutes, then transfer to a cooling rack to cool completely. Dust with the remaining 40 g icing sugar just before serving. Serve with mint tea.

Made this recipe? Rate it — a comment is optional.