These Moroccan, Tunisian (and perhaps other countries…) biscuits are sure to be delicious, melt in your mouth and are easy to prepare.
Their base is flour, powdered sugar and oil, which creates the wonderful texture of this biscuit.
I also chose to add tahini, which also contributes to the texture and refined montecao.
Approximately 45 Montecaos
Use a 250 ml cup
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 (start with 2/3 cup and check the texture of the dough)
a little cinnamon powder for decoration
Preparation:
Sift the flour and powdered sugar into a bowl.
Add the salt, baking powder, vanilla extract, tahini, and orange blossom water.
Add the oil gradually and mix well. Once you feel you can form a ball with the dough without squeezing it in your hands, it's a sign that we've reached the correct dough texture.
Cover the bowl of dough with cellophane and let the dough rest for half an hour.
Meanwhile, turn on the oven to 170 degrees.
After half an hour, make balls of dough about 2 cm in diameter and place them on a lined baking sheet with about 1 cm between them.
Sprinkle cinnamon on top.
Place in a preheated oven and bake for approximately 9-10 minutes, until the bottoms of the cakes are lightly golden. The Montécaos themselves do not brown on top; they remain shiny.
Remove from the oven and let cool completely.
You can store it for up to two weeks in a sealed jar or for about two months in the freezer.
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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