Christmas Moroccan Cookies with Pineapple and Pecans
50 min
Under an hour
Sezamo
Ingredients
Preparation method
Ingredients overview
- 30 g unsalted butter
- 30 g white wheat flour
- 100 g candied pineapple
- 50 g dried cranberries
- 50 g almond slices
- 50 g pecans
- 250 ml whipping cream 30%
- 400 g sweetened condensed milk
- 100 g dark chocolate
- 1 handful freeze-dried strawberries
- 1 handful unsalted pistachios
Chop the cranberries, candied pineapple, and pecans into smaller pieces. In a large pan, melt the butter, add the flour, and mix well to form a light roux. Pour in the whipping cream and sweetened condensed milk, then stir continuously until the mixture thickens and reaches a pudding-like consistency. Add the chopped fruits and nuts, mix everything thoroughly, and let the mixture cool completely.
Meanwhile, preheat the oven to 150°C. On a baking tray lined with parchment paper, form small flat discs from the cooled mixture. Bake them for approximately 30 minutes, until they turn golden and are firm to the touch. Remove the tray and let the cookies cool thoroughly.
Melt the dark chocolate in a bain-marie or microwave (you can add a splash of milk for a more fluid consistency). Spread a generous layer of chocolate on the flat side of each cookie. Immediately after, sprinkle finely crushed freeze-dried strawberry powder and finely chopped pistachios on top for a festive decoration.
Chef's tip
For an even more intense flavor, you can add a pinch of cinnamon or grated orange zest to the condensed milk mixture.
Nutritional values
We Also Recommend
Show all
25 min
Under an hour
