Month: February 2020

Sift the flour, vanilla, salt and powdered sugar.

Add the butter and mix with your hands until the butter is well incorporated.

Add orange blossom water and mix it well.

Add water, one tablespoon at the time until the dough gets together and is soft. Make sure to not knead the dough.

Cover the dough with plastic wrap and let rest for at least 20 minutes on the counter.

Prepare the filling by mixing the almond flour, sugar, vanilla powder, cinnamon and butter.

Add orange blossom water, one tablespoon at the time until obtain a well gathered paste.

Form small balls, the size of walnuts and cover with plastic wrap.

Get back to the dough and form small balls the size of small tangerines.

Cover the balls with plastic wrap.

Take one ball at the time and roll it into a small thin disc (it doesn’t have to be perfect).

Place the almond filling in the center of the disc.

Shape the filling into a triangle.

Stretch the triangle with fingers toward each angle to form 3 arms ( just like a starfish without 2 of its arms).

Fold the dough to cover each arm of the filling and make sure to seal the dough well.

Turn the piece of cookie dough and use your 3 fingers (index, thumb and the middle) between each arm of the cookie dough.

Using your other hand, slightly curve each arm clockwise or counter clockwise (which ever direction you prefer).

Prick the Arayeche with a toothpick and place in a baking sheet.

Bake in a 350°F preheated oven for about 15 to 20 minutes.

Let cool completely.

Prepare the glaze or powdered sugar icing.

Put the powdered sugar in a bowl, then add lemon juice and water 1 tablespoon at the time. Mix well until obtain a thick pourable and smooth glaze. Add food coloring of your choice and mix well.

Dip the top of Arayeche or cookies in the glaze. Flip it over and put on a wire rack, placed on a cooking sheet to catch the excess glaze.

Let slightly dry out for about 2 hours.

Keep a small amount of glaze (about 1/2 cup) to be used later.

Pour the 1/2 cup of glaze in a ziploc bag. Cut 1 end of the ziploc bag to get a very small hole.

Once the glaze on the arayeche is slightly dry, decorate the cookies on top by piping out the remaining glaze (make your preferred shape). You can garnish with sugar roses and leaves at this step (so that they will stick to the cookies).

Let the Arayeche cookies dry out completely for few hours, preferably overnight.

Use a knife to clean out the cookies from excess glaze in the bottom and edges.

Dust the cookies with the edible dust to get that glossy finish and place a decorative flower on each cookie( optional).

Enjoy with tea or coffee.