Prep time: 6 hour Cook time: 30 min Total time: 6 hour 30 min
These cakes are good for any season, but perfect for Easter.
samneh: 1 1/2 cups
orange blossom essence: 1 tablespoon
rose water: 1 tablespoon
fine sugar: 3/4 cup
crushed walnuts: 1 1/4 cup
smeed, semolina: 2 cups
hot water: 1 cup
Make dough of smeed, samneh and boiling water. Knead well together. Cover tightly and leave overnight. On the second day knead again thoroughly and form into small balls. Hollow out their centers. Fill the hollow with mixture of sugar, nuts and flavorings. Press the dough back over the filling. Press each cookie onto a buttered baking pan and flatten and decorate with the times of a fork. Bake in moderate oven until lightly browned. Dust liberally with powdered sugar while hot.
Tags water | easter | easter cakes | press | essence | knead | moderate oven | semolina | flavorings | powdered sugar | servingthese |