Claudia Roden's Maranchino Biscuits

Maranchino biscuits

by rich on February 27, 2010

Excellent with coffee, these little almond biscuits from Turkey and the Balkans are quick and easy to make.

Mix 400g of ground almonds and 150g of golden caster sugar together and add two or three drops of almond essence and two tablespoons of rose water.

Bind the ingredients together with two lightly beaten eggs, and work until the dough is smooth.

Roll walnut sized balls of dough, place on a greased baking tray and flatten slightly with your fingers.  You should get about thirty biscuits.

Bake at 180c for twenty-five minutes, but keep an eye out to prevent the edges from burning.

This recipe is from Claudia Roden’s The Book of Jewish Food.

A fascinating and authoritative glimpse into the untold culinary riches of the Jewish world, this is a serious and important book, with some stunning recipes.  Roden understands the collision of food and culture perfectly and shows clearly how each make the other.

{ 7 comments… read them below or add one }

denise @ quickies on February 27, 2010 at 1:56 pm

These look so much like the semolina biscuits of my childhood, though I think they're probably more exotic tasting. Love the inclusion of rose water.


Jennifer February 27, 2010 at 11:15 pm

These do sound so amazingly lovely with a cup of afternoon tea!


Diane February 28, 2010 at 10:08 am

Love your blog. i love to try new things and you give me loads of inspirqation. Thanks


Lori March 1, 2010 at 1:56 am

They look delicious really.I have Claudia Rodens book of Middle Eastern cooking. I have tos ay everything comes out real nice from her book.


Dina March 4, 2010 at 3:41 am

i love almond cookies; i will have to try these.


forex robot April 4, 2010 at 7:37 am

Great site. A lot of useful information here. I’m sending it to some friends!


rich April 4, 2010 at 9:11 am

Thanks! Hope your friends like it.


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