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Tasting nostalgic candies with my daughter Maya in Toulouse, including the famous violet sweets we found at Le Paradis Gourmand.
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Ghriba from Asfi!! So unique!
For the Dough 125g (8 tbsp / 1 stick) unsalted butter, at room temperature 125g (2/3 cup) granulated white sugar 7g (1 1/2 tsp) vanilla sugar 150ml (2/3 cup) vegetable oil 80g (1 cup) unsweetened shredded coconut 1 large egg 1 tbsp honey Zest of 1 orange 500g (4 cups) all-purpose flour, sifted 10g (2 tsp) baking powder For Decoration 1 egg, beaten Handful of whole almonds (one per cookie)" Step 1: Preparing the Dough 1- In a large bowl, cream together the butter, granulated sugar, and vanilla sugar by hand until smooth and creamy. 2- Stir in the vegetable oil until fully incorporated into a paste. 3- Add the shredded coconut, egg, honey, and orange zest. Mix well by hand to combine. 4- Gradually incorporate the sifted flour and baking powder, kneading gently until the dough is soft and no longer sticky. Step 2: Shaping the Cookies 1- Roll the dough into small walnut-sized balls (about 24g/0.8oz each). 2- Gently flatten each ball with your palms. 3- Arrange on a parchment-lined baking sheet. 4- Brush the tops lightly with beaten egg. 5- Press one whole almond onto the center of each cookie. Step 3: Baking the Cookies 1- Preheat oven to 180°C (350°F). 2- Bake for 15–20 minutes, until lightly golden on the bottom (tops stay pale). Cool completely before serving.