Moroccan Orange Blossom Cookies

Orange blossom water transforms ordinary shortbread into something that tastes like edible perfume—delicate, floral, and haunting. The trick is restraint: too little and you taste nothing, too much and you've made soap. When balanced right, these cookies melt on your tongue with just the right whisper of flowers.

These Ma'amoul-style cookies are a perfect introduction to Moroccan baking—simple enough for home kitchens but sophisticated in their subtle use of orange blossom water, a ingredient that transforms ordinary shortbread into something magical.

Ingredients

🌸 2 cups all-purpose flour
🧈 1 cup unsalted butter (room temperature)
🍯 1/2 cup powdered sugar (plus extra for dusting)
🥚 1 large egg yolk
🌸 2 tablespoons orange blossom water
🧂 1/4 teaspoon salt
🌰 1/2 cup blanched almonds (finely chopped, optional)
🍊 Zest of 1 orange
🌸 Extra orange blossoms for garnish (if available)

Instructions

Prepare the Dough Mix the flour and salt in a bowl. In a separate large bowl, cream the butter and powdered sugar until light and fluffy—about 3 minutes with an electric mixer. Beat in the egg yolk, then slowly add the orange blossom water and orange zest.

The key here is to taste as you go with the orange blossom water. Start with 1 tablespoon and work up—it can easily overpower if you're heavy-handed. You want a subtle floral note, not something that tastes like perfume.

Form the Cookies Gradually fold in the flour mixture until a soft dough forms. If using almonds, fold them in now. The dough should hold together but not be sticky. Wrap in plastic and chill for 30 minutes—this makes shaping much easier.

Shape and Bake Preheat oven to 325°F (165°C). Roll the dough into walnut-sized balls and place on parchment-lined baking sheets, leaving space between each cookie. Traditional Moroccan bakers often create small indentations with their thumb or press decorative patterns with a fork.

Bake for 12-15 minutes until the bottoms are lightly golden but the tops remain pale. Don't overbake—these should stay tender and almost melt in your mouth.

Finishing Touch Let cool completely on the baking sheet, then dust generously with powdered sugar. The cookies improve after a day, as the orange blossom water mellows and integrates with the butter.

Serving & Storage

These cookies are traditionally served with mint tea during afternoon gatherings. They keep well in an airtight container for up to a week, though they rarely last that long.

For a more intense orange flavor, try adding a tablespoon of candied orange peel to the dough. Some bakers also dip half of each cookie in melted dark chocolate once cooled—a modern twist that works beautifully.

Cultural Notes

In Morocco, these cookies often appear during religious holidays and special celebrations. The orange blossom water comes from the bitter orange trees that line many North African streets, and it's worth seeking out the real thing from a Middle Eastern grocery store rather than artificial flavoring.

The technique of not overbaking is crucial—Moroccan cookies should have that distinctive pale, tender crumb that dissolves rather than crunches. Think of them as edible perfume rather than the robust cookies we might be used to.