LOZ (ALMOND SWEETMEATS)
These delicious, low-fat Middle Eastern almond sweetmeats are from 'The Best of Lebanese and Middle Eastern Cooking', and have been posted for the 2005 Zaar World Tour. The "resting" time for the paste has not been included in the preparation time below.
Provided by bluemoon downunder
Categories Dessert
Time 15m
Yield 40 Loz
Number Of Ingredients 7
Steps:
- Combine the finely chopped pistachio nuts and caster sugar, and set aside.
- Combine the ground almonds and icing sugar with enough orange-blossom water to form a stiff paste.
- Knead until smooth and allow to rest for about 10 minutes.
- Shape the paste into small balls the size of a walnut, and using a teaspoon handle, make a small hole in each ball and fill it with the combined pistachio nuts and caster sugar; close the hole over the filling and reshape to a round shape.
- Roll the balls in icing sugar and place in small paper cups or on a serving plate. Decorate the top of each ball with a peeled pistachio nut.
- Serve with coffee.
- Note: To peel pistachio nuts, simmer for 3 minutes, drain and slip off skins; dry on a paper towel before use.
Nutrition Facts : Calories 89.4, Fat 5.4, SaturatedFat 0.5, Sodium 0.2, Carbohydrate 9.1, Fiber 1.3, Sugar 7, Protein 2.4
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Md Lejon
[email protected]These were a bit too sweet for my taste, but I think I might have added a bit too much sugar.
talha kgan
[email protected]I'm not usually a fan of almond desserts, but these were really good.
Asfand Raza
[email protected]These were the perfect treat to serve at my tea party.
Franklin Funk
[email protected]I love the way these look! They're so elegant and festive.
Niazi memes
[email protected]These were a bit too crumbly for my taste. I think I might have used too much flour.
Dinesh Ghimire
[email protected]I thought these were just okay. I think I prefer other types of almond desserts more.
nur alam sobahan
[email protected]These were so good! I'm definitely going to be making them again.
lilian da gama
[email protected]I've never made almond sweetmeats before, but this recipe made it really easy. They turned out great!
ike mukoya
[email protected]These were a bit dry for my taste. I think I might have cooked them for a bit too long.
Olatunde Jimoh
[email protected]I made these for a party and they were a huge hit! Everyone loved them.
Shajhan Kovir
[email protected]These were a bit time-consuming to make, but they were definitely worth the effort. They're so delicious and unique.
Heather Lynn
[email protected]I wasn't sure about the rosewater, but I decided to give it a try. I'm so glad I did! It adds a really nice depth of flavor to the sweetmeats.
Cathy Aida
[email protected]These were a bit too sweet for my taste, but I think I might have added a little too much sugar. I'll try again with a bit less next time.
Donald praiz
[email protected]I love the delicate flavor of these sweetmeats. They're not too sweet, and the almond flavor really shines through.
Iqra Saleem
[email protected]These were so easy to make and turned out so well! I used a food processor to grind the almonds, which made the process even easier.
Kelci Tate
[email protected]Absolutely delicious! I followed the recipe exactly and they came out perfectly. Will definitely be making these again.
Islem Khaldi
[email protected]I've made these sweetmeats several times now, and they always turn out perfectly. They're so easy to make, and they're always a hit with my family and friends.
Ethan Varney
[email protected]These almond sweetmeats were a delight! The texture was perfect, chewy on the outside and soft and moist on the inside. The almond flavor was rich and nutty, and the hint of rosewater added a lovely floral note.