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Harisseh (Middle Eastern Sweets)

Reviewed: Sep. 18, 2011
I made these cookies for a Moroccan-themed dinner at a friend's house so I could use the rose water I brought back from a trip to Morocco. In the text of the recipe, note that you should mix 1/2 C sugar to the flour mixture, not 2 cups. I omitted pouring the syrup over the cookies since I wanted them crispier and not so sweet. I used a 12x8 teflon baking pan so they would be thinner & crispier. Also, I didn't blanch the almonds since I was short on time and they turned out fine. I served these cookies with peeled, sliced oranges (cut in 1/2" rings) sprinkled with cinnamon. The rose water was subtle and added a unique flavor.
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