Almond, Pistachio and Coconut‑Coated Cookies

Ingredients

• 2 cups all‑purpose flour
• 1/2 cup powdered sugar
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 2 eggs
• 1 cup butter at room temperature
• Coarsely ground almonds
• Coarsely ground pistachios
• Shredded coconut
• Recipe courtesy of a friend and cook on Shou Tabkhin Al‑Youm:
• Hana Moussa
• For more of Hana’s recipes, click her name to visit her page on our site.
• For more delicious cookie and cake recipes see: Date Cookies Recipe

Method

1. Separate the egg yolks from the whites. In a bowl, mix the powdered sugar with the vanilla and the yolks, then add the flour and baking powder and knead by hand.
2. Place the egg whites in a small bowl without whisking.
3. Roll the cookie dough into balls and shape them as desired.
4. Dip them in the egg whites, then in pistachios, shredded coconut or ground almonds.
5. Place the almond‑coated cookies on a baking tray lined with parchment paper.
6. Bake at 180°C until golden — it takes about a quarter of an hour.
7. Serve the almond cookies once they have cooled to room temperature.
8. Hana Moussa
9. For more delicious cakes and cookies, here is the link: Date cookie recipe.