Name: Walnut Biscuits with Marshmallow Dip (Karrabeej ma Natef (karra-beej ma not-tif))
Yield: 2 dozen
Cuisine: Lebanese
Ingredients: 1¼ cups finely ground walnuts (about ¼ pound); Clarified butter, semolina, and mazaher (orange blossom water), found at specialty markets or online.; 4½ tablespoons lukewarm water; ⅛ teaspoon dry active yeast with a pinch sugar; 1¼ cups semolina; 1 (7-ounce jar) marshmallow crème; 2 tablespoons finely ground pistachios, unsalted; 1 tablespoon water; 3½ tablespoons granulated sugar; 2¼ teaspoons sugar; ½ cup melted clarified butter (unsalted butter will do); ⅓ cup Wondra flour

Preparation info

2 dozen

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

These light semolina biscuits filled with ground walnuts are baked till crisp and golden and are the perfect size to offer at a tea party or on a dessert buffet, or as an afternoon snack. The traditional way to make natef (a fluffy nougaty confection dipping sauce) involves a main ingredient that is very difficult to find in the United States and a procedure that you would not want to attempt, so I have substituted delicious marshmallow crème.