Armenian Egg Biscuits


Preparation info
  • Makes

    4 to 5 dozen

    • Difficulty


Appears in

By Richard Sax

Published 1994

  • About

These are extraordinary: a delicate, rich, but not-too-sweet cookie for teatime or breakfast. What makes them unique is the fragrant mahleb (also spelled mahlab or mahaleb)—a spice ground from wild cherry kernels, with a flavor reminiscent of fresh cherries—elusive, but fruity and very pleasant. It’s used in Armenian, Greek and Arabic recipes. This version is Armenian, though similar biscuits are found throughout the Middle East. You can order mahleb by mail; see