*Fruit as sweet end of a meal : Chop 2 fresh melons. Add a few leaves of chopped mint and 1 teaspoon of rose water. Put in the fridge until serving time.
*moroccan cuisine is known for real sweet pastry. I always try to find the best of two worlds, sweet but not too much sugar and not too much fat, and dividable in smaller portions in order to taste without paying the price ;-).
Nice looking cookies with a local ingredient, almonds, my pick of the day. Melt 125 grams of butter. Remove the real milky part (I kept it for the briouats). Seef 150 gr of semoule and 62,5 gr of flower. Add 62,5 gr powder sugar and a pinch of salt. Mix the butter (cooled down) with 1 egg, a few drops of vanille extract. Mix the flower with the butter/eggs mixture. Cover with foil and leave for 1 h.
Preheat the oven at 180°. Mix the dough with your hands and make approx 22-24 little balls. Put 1 almond or a halved almond on each ball and press to make a real cookie. Brush some battered egg white on each cookie. Bake for 20-30 mins until the cookies are golden. Serve the cookies with delicious fresh mint tea.