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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Saudi Arabian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First of all, sifting is an important part which must not be left out or the cookies will not turn out the right texture so be sure you have a sieve. | 2. If need be, chill samneh or butter in refrigerator if too soft. (It should be somewhat soft just not very soft) | 3. Put samneh in mixing bowl and beat until light. Gradually add sifted icing sugar, beating until very creamy and light. | 4. Preheat oven to 325°F. | 5. Sift flour and fold into butter mixture. Knead lightly until smooth. (Don't overdo it) If kitchen is hot, chill dough in refrigerator for 1-2 hours. | 6. Roll pieces of dough into balls the size of a walnut and place on ungreased baking sheets. Flatten slightly. Flour hand lightly if necessary. Top half or all with a slivered almond. (I like to do half with the nuts and half with the dusting of icing sugar after cooled). | 7. Bake in the preheated moderately slow oven for 20-25 minutes until very lightly coloured. Cool on baking sheets. Dust the other half without the almond slivers with icing sugar. (Makes for a pretty presentation of the mixed biscuits on a platter) then remove. These are very delicate biscuits and must be handled carefully. | 8. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter samneh without	1	cup	clarified used sweet	-	-	-	-
icing sugar	1	cup	sifted	-	-	-	-
purpose flour	2 1/2	cups		-	-	-	-
almond			blanched slivered	-	-	-	-
icing sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.