By Pascale Perez-Rubin
I’VE made so many different kinds of cookies. Some are filled
with jam or cream, while others are folded over in a complicated
The common denominator is that they all are somehow connected to
my late mother, Esther.
She would make crunchy orange-blossom cookies with sesame seeds
and ground almonds that she would store in beautiful metal containers.
Over the years, I’ve learned many new techniques that have allowed
me to reproduce many of the cookies that I remember munching on
as a child.
If you add a little more liquid, or a little more oil, the texture
changes, and I love playing around with the ingredients until the
cookies come out perfectly.
Hot summer days are the perfect time to make cookies.
My family loves eating cookies with rosetta almond drink or cold
EVERY woman in Tripoli had her own secret recipe for these
cookies. In my opinion, my mother-in-law Gita’s version is the best.
In a bowl, beat eggs and sugar together until smooth (can use
electric mixer if desired). Add the vanilla sugar and stir well.
While stirring, add the melted margarine, zest, bicarb of soda
and baking powder. Gradually add the flour while stirring (you may
not need to use all the flour — it depends on how much is absorbed
in the liquid).
Place the dough in the fridge for 90 minutes or overnight. Remove
from fridge and let sit for 30 minutes, then knead again.
Take a handful of dough and knead it in your hands. Form cigar
shapes and then connect ends to form rings with a diameter of 6
to 7 cm. Place the rings on a greased tray and make criss-cross
indentations with a knife.
Bake in an oven that has been preheated to 180°C for 20 minutes.
Store in an airtight container. Makes 80-85 cookies.
In a large bowl, beat eggs with sugar, oil, salt, arak, vanilla
or lemon zest. Gradually add the flour and baking powder. Knead
Take a little dough and roll out into cigar shape and connect
ends to form a ring with a 6 cm diameter. Place rings on a tray
covered with baking paper. With a knife, make indentations about
1 cm apart.
In a separate bowl, beat egg with powdered sugar and then spread
coating on cookies (two layers) and then sprinkle with seeds. Bake
at 160°C for 30 minutes or until golden. Makes 40 cookies.
Put all the ingredients in a large bowl and mix well. You can
use an electric mixer with a dough hook if you prefer. Let dough
rest for 15 minutes. Add the special cookie attachment to the meat
Split dough into four sections. Add each section of dough to the
grinder. Cut each strip into cookies that are 9-10 cm long. Place
evenly on a tray covered with baking paper.
Bake in an oven that has been preheated to 180°C for 15-20 minutes
until cookies are golden brown. Let cool completely and store in
an airtight container at room temperature. Makes 65-70 cookies
In a large bowl, beat eggs while adding sugar, oil, lemon and
orange juice, lemon and orange zest, vanilla sugar, orange-blossom
water and baking powder. Mix until light and fluffy. You can also
use an electric mixer and beat for 4-5 minutes.
Gradually add almonds or hazelnuts, aniseed and flour while mixing.
Mix until smooth. You can add more juice or water if necessary.
Form cookies with greased hands and place evenly on a greased pan
(or use baking paper). Bake in an oven that has been preheated to
180°C for 25-30 minutes until golden brown.
Remove from oven and let cool. Store in an airtight container.
You can use 2-3 drops of quality almond extract instead of orange-blossom
Makes 80 cookies.