Qamar Al-Din, dried apricots cookies

 

If you have traveled through the Middle East, especially in eastern Turkey or Lebanon, you have probably been offered a non-alcoholic drink called Qamar Al-Din more than once. But it's also possible that in Lebanon, you've been given a kind of sweet with the same name, made from a pressed sheet of dried apricots, or in Armenia, where it might be a type of paste used to make other sweets. All of them are called exactly the same, Qamar Al-Din.

The drink was created in Syria, where a specific apricot is cultivated, dried, and then crushed. This process is similar to many other places in the Mediterranean region. Once dried, the apricots are crushed and mixed with water flavored with rose essence or orange blossom water. The mixture is then filtered, sweetened, resulting in a refreshing beverage.

The crushed and sweetened paste is pressed in other countries (Lebanon, Armenia) to obtain a thin sheet that can be eaten rolled or used as raw material for making other sweets.

And, I repeat, all the variants you will find are always called Qamar Al-Din. So, these cookies, also very traditional in the area and using apricot paste, are also named the same way.

They are really easy to make and deviate a bit from the somewhat cloying taste of oriental sweets, taking on the acidic notes present in dried apricots.

INGREDIENTS:

• 2 cups of dried apricots
• 1 cup of sugar
• 2 cups of almond flour*
• 2 egg whites
• 1 teaspoon of orange blossom water (optional)
• Lemon juice
• Salt
• Powdered sugar for decoration (optional)

*Always use the same amount of dried apricots as almond flour and double the amount of sugar to be used.

First, you need to soak the apricots to rehydrate them.

Place the dried apricots in a bowl and cover them with hot water (just enough to cover). Let them soak overnight or at least 8 hours.

The next day, drain the apricots and process them in a food processor until you get a smooth puree (this would be impossible if they hadn't been soaked).

Add the sugar and mix well.

Incorporate the almond flour and mix until all the ingredients are well combined.

Add the orange blossom water if desired for an aromatic touch.

Preheat the oven to 180°C / 356 F

Beat the egg whites until stiff. To make it easier, add a few drops of lemon juice and a pinch of salt. They don't need to form peaks, but they should be firm.

Incorporate the beaten egg whites into the apricot and almond mixture. Gently mix to obtain a homogeneous dough without losing the air from the egg whites.

Shape small balls with the dough and place them on a baking sheet lined with parchment paper. Leave enough space between them as they tend to expand.

Bake the cookies for approximately 15-20 minutes or until they are golden, at least around the edges.

Let the cookies cool, and if desired, sprinkle powdered sugar on top for a decorative touch.

They are sweet cookies but, be aware, they also have a bit of acidity. However, they are delicious.