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20 Serves
78 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
27 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
32 mg / 1,250 mgPotassium
45 mg / 4,700 mgSodium
3 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
9 g / 50 gSaturated Fat
4 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, a pinch of salt, and sugar.
In a separate bowl, cream the butter until smooth, then incorporate the orange blossom water and a small amount of water to create a pliable dough.
Combine the wet and dry ingredients, kneading gently until a smooth dough forms, then let it rest for 20 minutes.
Shape the almond paste into thin ropes, wrap the dough around them, and form into rings, sealing the edges carefully.
Place the rings on the prepared baking sheet and bake for 25-30 minutes until lightly golden.
9
g36
g19
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Tunisian