Almond cookies (Lawzeeyeh)

July 29, 2014  •  Category:

 


Above are store-bought cookies from Imad Hallawi.

These cookies are dangerous. Too good to eat just one. They are called lawziyeh, from lawz, meaning almond. They are very similar to Mexican wedding cookies. The almonds are chopped (not peeled) and incorporated in the dough, which is a basic shortbread. They are a specialty of  pastry shops in the Chouf Mountains  and one of my friends always loves to pick-up a box when she comes over for a visit. They are easy to make and last for several weeks. 

Happy Eid El-Fitr 2014!

Hope all of those suffering around us can see their pain alleviated very soon.

INGREDIENTS: 50 cookies

  • 1  cup unsalted butter
  • 2 cups powdered sugar (divided)
  • 2 cups All-purpose flour (plus, as needed)
  • 1/2 cup cornstarch or rice flour
  • pinch salt
  • 1 1/2 tsp vanilla extract or almond extract (optional)
  • 1 cup almonds, chopped (toasted too, as an option) 

1. Beat the butter and 1 cup of sugar till light and fluffy; incorporate the flour and cornstarch until the dough is thick and holds together; add the chopped almonds. Refrigerate for 30 minutes. 

2. Roll out and cut with a cookie cutter; bake in a preheated 350F oven for 15 minutes or until light golden in color. Cool and serve. 

NOTE: These can be rolled-out between two sheets of wax or parchment paper. They can also be dusted with powdered sugarblog almond cookie

Almond cookies (Lawzeeyeh)

Joumana Accad Mediterranean, Middle Eastern July 29, 2014 Cookies, lawziyeh, shortbread, cookies, almond, tagged, traditionalfood,

Ingredients

Instructions

At a friend's, the almond cookies are part of the offerings on the tray.

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Comments

8 Comments  •  Comments Feed

  1. Reply

    Sylva T. says:

    These cookies are delicious, just a little addicting! My mom loved them. Thank you for sharing a wonderful recipe.

    On July 29, 2014 at 10:08 am

  2. Reply

    Oui, Chef says:

    I LOVE dangerous cookies…thank you!

    On August 1, 2014 at 1:41 pm

  3. Reply

    VEB says:

    Coucou Joumana
    J’ai passé ma journée à bricoler à la maison et pendant que je peignais, je rêvais d’une douceur…je ne l’ai pas pour de vrai, mais je me damnerai pour une douceur comme celle que tu présentes. Un régal. Biz bien cordiale

    On August 2, 2014 at 11:09 am

  4. Reply

    Ivy says:

    Yes, you are right, you can’t just eat one. They are almost the same with Greek Kourabiedes, the only difference is that we add ewe’s and goat butter, which makes the difference in the taste.

    On August 3, 2014 at 4:05 am

  5. Reply

    Susan says:

    They do sound dangerously delicious! I love Mexican Wedding Cookies and the perennial Almond Crescents on a Christmas cookie platter so I know I would love these too.

    On August 4, 2014 at 12:22 pm

  6. Reply

    BB says:

    I made these yesterday, followed your recipe to the T.
    They melted in the oven, came out paper thin, (hard) and looked nothing like yours 🙁
    Where do you think I went wrong?
    Thank you!

    On September 3, 2024 at 9:37 am

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