Name: Twabaa (Algerian Lemon and Olive Oil Cookies) Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 35 min
Cuisine: Algerian
Ingredients: 3 large eggs; 1 cup (200 grams) granulated sugar; 1/2 cup (120 milliliters) olive oil; 1 tablespoon lemon zest (about 1 lemon); 1 1/2 teaspoons vanilla extract (halal-certified or 1 vanilla bean if avoiding alcohol); 2 1/2 cups (320 grams) unbleached all purpose flour; 1 teaspoon baking powder; Pinch of salt; 1 egg; 1/2 tablespoon orange blossom water (optional); Granulated or raw sugar (for sprinkling)

Jump to Recipe· 4.4 from 10 reviews

If you have a soft spot for cookies that bring a fresh, zesty twist to your usual treats, then you are in for an absolute delight with this Twabaa (Algerian Lemon and Olive Oil Cookies) Recipe. These charming cookies combine the bright essence of lemon with the rich, fruity depth of olive oil, resulting in a tender, fragrant bite that feels both light and satisfyingly wholesome. Each cookie is like a little burst of sunshine, perfect for sharing with loved ones or simply savoring alongside your favorite cup of tea. The balance of citrus, olive oil, and a hint of vanilla makes these cookies irresistibly delicious and uniquely Algerian in spirit.

Ingredients You’ll Need

The image shows a baking tray lined with a light brown silicone mat. On the mat, there are seven small, round dough balls evenly spaced, each with a smooth, shiny yellow surface. The dough balls look soft and slightly sticky, all similar in size, arranged in a simple grid. The tray edges have a red border, but the focus is on the pale, uniform dough balls ready to be baked. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

To make the perfect batch of Twabaa, you’ll want just a handful of simple but carefully chosen ingredients. Each one plays a crucial role, whether it’s enhancing the flavor, adding texture, or bringing that inviting golden color to the cookies.

3 large eggs: Provide structure and help create that tender crumb.
1 cup (200 grams) granulated sugar: Sweetens the cookies just right without overpowering.
1/2 cup (120 milliliters) olive oil: Adds moistness and a subtle fruity depth unique to these cookies.
1 tablespoon lemon zest (~1 lemon): Injects fresh, citrusy brightness that defines the cookie’s flavor.
1 1/2 teaspoons vanilla extract (halal or 1 vanilla bean): Brings warmth and enhances overall aroma.
2 1/2 cups (320 grams) unbleached all-purpose flour: The essential base that gives these cookies a tender, melt-in-your-mouth texture.
1 teaspoon baking powder: Helps these cookies rise just enough for a light bite.
Pinch salt: Balances sweetness and intensifies flavors.
1 egg: For brushing to create a shiny surface and help sugar stick.
1/2 tablespoon orange blossom water (optional): Adds an enchanting floral note, inspired by Algerian tradition.
Granulated or raw sugar (for sprinkling): Gives a delightful sparkle and a slight crunch on top.

How to Make Twabaa (Algerian Lemon and Olive Oil Cookies) Recipe

Step 1: Preparing for Baking

Start by preheating your oven to 350˚F (180˚C) and lining two baking sheets with parchment paper or lightly greasing them. This simple prep ensures your cookies bake evenly and won’t stick, making for easy cleanup and perfectly shaped treats.

Step 2: Mixing the Wet Ingredients

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if mixing by hand, beat the 3 large eggs and sugar together until the mixture turns light and pale—this is the key to a fluffy texture. Slowly incorporate the olive oil, lemon zest, and vanilla extract to build layers of flavor that will shine in every bite.

Step 3: Combining the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the rising agent and seasoning are evenly distributed. Then, gently mix these dry ingredients into the wet mixture until just combined—overmixing can make the cookies tough, so take it easy.

Step 4: Shaping the Cookies

Using a tablespoon to scoop about 20 grams of dough, roll it into a ball with hands lightly wetted to prevent sticking. Place each ball on your prepared baking sheets, leaving two inches of space between them so the cookies have room to puff up crusty and golden.

Step 5: Creating the Signature Hole

Wet the circular handle of a wooden spoon and carefully press it into the center of each dough ball, twisting gently to expand the hole just over half an inch wide. This little detail not only gives Twabaa their charming traditional look but also helps the cookies bake evenly all around.

Step 6: Egg Wash and Sugar Sprinkling

Beat the remaining egg with the optional orange blossom water if you wish to add that subtle fragrant element, then brush this glaze over each cookie. Finally, sprinkle generously with granulated or raw sugar to add sparkle and a touch of crunch on top.

Step 7: Baking to Perfection

Pop your trays into the preheated oven for 15 to 18 minutes or until the cookies turn a beautiful golden hue. Once done, transfer them to a wire rack to cool completely; this step lets them firm up perfectly while retaining their tender crumb.

Step 8: Storing Your Creation

Once cooled, store your lovely Twabaa in an airtight container, where they will stay fresh and delicious for up to a week, perfect for enjoying throughout your week or sharing as thoughtful gifts.

How to Serve Twabaa (Algerian Lemon and Olive Oil Cookies) Recipe

The image shows a stack of four round, light golden-brown cookies with a hole in the center, all placed on a wooden board. The cookies have a slightly rough texture with tiny air bubbles on the surface. Behind the wooden board, there are a few lemon wedges arranged casually. In the background, a clear glass bottle filled with yellow olive oil, sealed with a cork, stands on the white marbled surface. Further back, a metal baking sheet holds several more cookies, slightly out of focus, resting on a colorful patterned cloth. The scene is softly lit, highlighting the warm tones of the cookies and the wood, photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cookies are naturally beautiful, but feel free to enhance their appearance with a light dusting of powdered sugar or a few tiny edible flower petals for a stunning presentation, especially when serving guests.

Side Dishes

Twabaa pairs wonderfully with a steaming cup of black tea, traditional Algerian mint tea, or even coffee. They also work well alongside fresh fruit or a dollop of homemade yogurt for a delightful snack or light dessert.

Creative Ways to Present

Try arranging Twabaa on a rustic wooden board surrounded by slices of fresh lemon and sprigs of mint to echo the cookies’ bright flavors visually. Alternatively, serve them in paper cupcake liners or gift boxes for a charming homemade present.

Make Ahead and Storage

Storing Leftovers

Keep your Twabaa fresh by storing them in a sealed container at room temperature. They maintain their delicate texture and flavor well, staying tender and zesty for up to seven days without drying out.

Freezing

If you want to save some for later, freeze the cookies in an airtight container or freezer bag. To keep them from sticking together, separate layers with parchment paper. They freeze beautifully and can be thawed at room temperature.

Reheating

For a just-baked warm experience, reheat Twabaa in a 300˚F (150˚C) oven for about 5 minutes. This renews their crisp edges and that lovely aromatic burst you love, almost as good as fresh from the oven.

FAQs

Can I use a different type of oil instead of olive oil?

Olive oil is the key ingredient that gives Twabaa their signature flavor and moist texture. Using a neutral oil like vegetable or canola might change the taste and richness, so for the authentic experience, olive oil is recommended.

What if I don’t have orange blossom water?

Orange blossom water is optional but it adds a lovely floral note that complements the citrus perfectly. If you don’t have it, you can simply omit it or try a few drops of rose water for a different but equally delightful twist.

Are these cookies suitable for dietary restrictions?

Twabaa are naturally free from butter and dairy, making them a great option for those avoiding dairy. However, they do contain eggs and wheat flour, so they are not suitable for vegans or people with gluten allergies unless you modify the recipe.

How can I make sure the hole in the cookie doesn’t close during baking?

Keep the wooden spoon handle wetted before pressing each dough ball; this prevents sticking and helps maintain the hole shape as the cookies bake evenly around it.

Can Twabaa cookies be made smaller or larger?

Absolutely! You can adjust the size of the dough balls. Smaller cookies will bake faster and be crunchier, while larger ones stay softer inside with a slightly longer baking time—just keep the hole proportionate.

Final Thoughts

Once you’ve tried this Twabaa (Algerian Lemon and Olive Oil Cookies) Recipe, these bright, tender cookies are sure to become a beloved staple in your baking repertoire. The magic of zesty lemon paired with the richness of olive oil is simply unforgettable, and sharing them feels like passing on a little piece of Algerian sunshine. So go ahead, bake a batch, and enjoy every fragrant, melt-in-your-mouth bite with friends or family. You won’t regret it!