I first tasted these little crunchy, yet gooey biscuits in Marrakech. They keep well in a tightly closed container for up to a week and make a perfect accompaniment to ice cream and stewed fruit.
Oil a large baking sheet and have a small bowl of sifted icing sugar on one side. Wet your hands with orange flower water, then shape the mixture into balls, the size of large marbles, dipping one side of each ball into the icing sugar before placing it on the baking sheet, sugar side up. Space well apart to allow room for spreading; it is best to cook the biscuits in two batches. Keep moistening your hands with the orange flower water as you work.
© 2010 Josceline Dimbleby. All rights reserved.