My Excellent Degustations

In a large bowl, sift the flour then add salt, ginger powder, baking soda, vanilla, cinnamon and clove powder.

Mix everything well with a spoon.

In another bowl, whisk the butter and the 2 sugars until creamy.

Add molasses and whisk more, then add the egg.

Whisk until smooth then add the flour mixture.

Mix everything with a spoon until well combined.

Cover with plastic wrap and refrigerate for at least 2 hours or until firm.

Scoop balls of dough by using a small ice cream scoop (or just your hands).

Roll the balls of dough in the granulated sugar and coat them well.

Place on a baking sheet, lined with parchment paper, 2 inches apart (you may need to use 2 baking sheets).

With the palm of your hand or a bottom of a cup, slightly flatten the cookies.

Bake in a 350°F preheated oven for about 12 minutes (the more time you bake the cookies, the crispier they will be).

Let cool completely, then store in airtight container.

In a bowl, sift the flour, salt, vanilla and mix them well with a spoon.

Add butter, oil, orange blossom water and mix with hands until everything is well incorporated.

Add milk little by little and mix without kneading until obtain a soft dough. You may not need to use all the milk (depending on your flour).

Cover the dough with plastic wrap and let rest on the counter for at least 1 hour.

In meantime, prepare the filling by mixing the almond flour, sugar, vanilla and cinnamon.

Add orange blossom water 1 tablespoon at the time until obtain a soft paste.

Cover with plastic wrap and set aside.

Once the dough is rested, place it on a slightly floured surface and roll out with a rolling pin to about 1/8 inch thick or less.

Use a round cookie cutter and cut out the dough into discs.

Place a small amount of filling in the middle of each disc of dough. Make sure to roll the filling first into a small cone with hands.

Fold the dough over the filling to form a small cone.

Use a special tool “ Nekkache” to pinch the cones and make them look nice.

Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Place the cones in a baking sheet.

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

Drench immediately in sugar syrup.

Dip the top of the cones in almond flour or coarsley ground almonds (optional).

Enjoy.