Twabaa (Algerian Lemon and Olive Oil Cookies) Recipe
Twabaa are traditional Algerian lemon and olive oil cookies known for their tender crumb and fresh citrus aroma. These lightly sweetened cookies combine the richness of olive oil with bright lemon zest and delicate vanilla, creating a refreshing and wholesome treat that is perfect for tea time or sharing with family and friends.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 35 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Algerian
Ingredients
Main 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
For Topping
- 1 egg
- 1/2 tablespoon orange blossom water (optional)
- Granulated or raw sugar (for sprinkling)
Instructions
- Preheat Oven: Set your oven to 350˚F (180˚C) and prepare two baking sheets by lining them with parchment paper or lightly greasing to prevent sticking.
- Mix Wet Ingredients: In a stand mixer bowl with paddle attachment or a large mixing bowl, beat 3 eggs and granulated sugar together until the mixture is light in color and pale. Gradually add olive oil, lemon zest, and vanilla extract, mixing thoroughly to combine all flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Slowly incorporate these dry ingredients into the wet mixture, mixing just until combined to maintain a tender dough.
- Form Dough Balls: Scoop tablespoon-sized portions of dough (approximately 20 grams each). Using slightly wet hands, roll each portion into smooth balls and place them on the prepared baking sheets, spacing each about 2 inches (5 cm) apart.
- Create Center Indentation: Wet the handle of a wooden spoon and gently press into the center of each dough ball, twisting to create a hole slightly larger than 1/2 inch (1.5 cm). Re-wet the handle as needed between each cookie to prevent sticking.
- Prepare Egg Wash: In a small bowl, beat the remaining egg with orange blossom water if using. Brush this mixture over the tops of the cookies evenly, then sprinkle with granulated or raw sugar to add a crunchy, sweet finish.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 15-18 minutes, or until the cookies turn golden around the edges. Remove from the oven and transfer cookies to a wire rack to cool completely.
- Repeat Baking: Use the remaining dough to form more cookies and repeat the baking process as above.
- Storage: Once completely cooled, store the Twabaa cookies in an airtight container for up to one week to maintain freshness and texture.
Notes
- Using olive oil gives these cookies a unique moist texture and rich flavor instead of butter or other fats.
- To avoid alcohol, you may use a vanilla bean instead of vanilla extract.
- Orange blossom water is optional but enhances the traditional Algerian flavor profile.
- Moistening your hands and the spoon handle helps create neat cookie shapes and clean indentations.
- Cookies should be cooled completely before storing to prevent sogginess.
