Want to travel through the flavors of North Africa? These Montécaos are exactly what you need. Crispy on the outside and melt-in-your-mouth on the inside, enhanced with a delicate touch of cinnamon and orange blossom, they embody the very essence of traditional North African pastries. The good news? They're surprisingly easy to make, and you'll have about 45 delicious little biscuits in under an hour!
Practical information
Preparation time: 35 minutes (+ 30 minutes resting time)
Cooking time: 9 to 10 minutes
Estimated calories: approximately 80 kcal per biscuit
Estimated average price: approximately 35 ₪ for the recipe
Ingredients
- 2 cups of flour
- 1 sachet of caster sugar (100 grams)
- 1/2 teaspoon of salt
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 1 tablespoon of tahini
- 1/4 teaspoon of orange blossom water
- 3/4 cup of oil (starting with 2/3 cup, adjusting according to the texture of the dough)
- A little cinnamon powder for decoration
Preparation steps
- Sift the flour and powdered sugar into a bowl.
- Add the salt, baking powder, vanilla extract, tahini and orange blossom water, then mix well.
- Pour the oil in gradually while continuing to mix. You'll know the dough has the right texture when you can form it into a ball without it collapsing in your hands.
- Cover the bowl with cellophane film and let the dough rest for half an hour at room temperature.
- Meanwhile, preheat the oven to 170°C.
- Once the resting time is over, shape the dough into balls about 2 cm in diameter and place them on a baking sheet lined with paper, spacing them about 1 cm apart.
- Sprinkle generously with cinnamon on each biscuit.
- Bake for 9 to 10 minutes, until the bottoms of the biscuits are lightly golden. The Montécaos will remain shiny on top, that's normal!
- Remove from the oven and let cool completely before enjoying.
These cookies keep perfectly for up to two weeks in an airtight jar, or two months in the freezer if you want to make a batch. For best results, check the texture of your dough as you prepare it—each flour absorbs oil differently, so feel free to adjust the amount of oil to suit your needs!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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