Ingredients for Algerian Harrissa Not A Chilli Sauce But A Sweet
- 250g ground almonds
- 250g caster sugar
- 100g unsalted butter, melted
- 1 1/2 teaspoons orange blossom water
- g cornflour
- 1 teaspoon red food coloring
- Glace cherries (for decoration, as needed)
- 1 1/2 teaspoons vanilla extract
- 2 egg whites, lightly beaten
- Slivered almonds (for decoration, as needed)
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How to Make Algerian Harrissa Not A Chilli Sauce But A Sweet
- In a large bowl, combine 100g ground almonds and 250g desiccated coconut (finely ground if using larger flakes).
- Mix thoroughly until well combined and the mixture is evenly textured.
- Add 100g powdered sugar (adjust to your preferred sweetness).
- Add 1 tablespoon of orange blossom water (optional, for extra flavor).
- Add 2-3 tablespoons of milk (or water) gradually, mixing until the mixture comes together to form a dough that holds its shape. Do not overmix.
- Roll the dough into small balls (approximately 1 inch in diameter).
- Place the sweets on a baking sheet lined with parchment paper.
- For an extra touch, roll the sweets in finely chopped pistachios, desiccated coconut or colored sprinkles.
- Refrigerate for at least 30 minutes to firm up before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
30g
Fat
2g
Carbs
3g
