Mlowza is a delicious traditional Moroccan cake prepared with almonds and sugar ; it resembles ghriba (ghoriba) often served for Ramadan. This cake is also gluten-free and is one of the most popular Moroccan pastries for its soft texture and almond flavors.
Ingredients
Preparation
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Prepare the almonds (or use almond powder):
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Immerse the almonds in boiling water for 2 minutes to hull them (remove the skin). Drain them then let them dry completely.
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Next, blend the almonds in a food processor to obtain a fine powder, but be careful not to make a paste.
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Mix the ingredients:
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In a large bowl, combine the almond meal, sugar, cinnamon and a pinch of gum arabic (if using).
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Then add the orange blossom water and the egg. Mix well to obtain a homogeneous paste. If the dough seems too dry, you can add a little more orange blossom water.
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Shape the cookies:
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Take a small portion of dough (about the size of a walnut) and shape it into a diamond or ball shape, depending on the traditional shape you want.
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Roll each cookie in icing sugar to coat.
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Cooking :
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Preheat the oven to 180°C (350°F).
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Arrange the cookies on a baking sheet lined with parchment paper, spacing them slightly apart.
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Cook for 10 to 15 minutes. The Mlowza must remain quite pale and not brown too much to maintain their fondant texture.
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Cooling:
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Let the Mlowza cool when they come out of the oven before moving them, as they are very fragile when hot.
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These little fondant almond cakes are perfect to accompany a mint tea or to be offered on special occasions. Their subtle flavor of orange blossom and cinnamon makes them an irresistible treat.
