Walnut Biscuits with Marshmallow Dip

Karrabeej ma Natef (karra-beej ma not-tif)


Preparation info

  • 2 dozen

    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

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.


Specialty Ingredients

  • Clarified butter, semolina, and mazaher (orange blossom water), found at specialty markets or online.


    Prepare Ahead

    You can prepare these several days in advance. Store them in an airtight container at room temperature, or for several weeks in the refrigerator. Serve at room temperature. The dip can be prepared up to 1 week in advance, stir before serving.