Christmas Moroccan Cookies with Pineapple and Pecans
50 min
Under an hour
Kifli Kukták
Ingredients
Preparation method
Ingredients overview
- 30 g butter
- 30 g fine wheat flour
- 100 g candied pineapple
- 50 g dried cranberries
- 50 g sliced almonds
- 50 g pecans
- 250 ml whipping cream 30%
- 400 g sweetened condensed milk
- 100 g dark chocolate
- 1 handful freeze-dried strawberries
- 1 handful shelled natural pistachios
Chop the cranberries, pineapple, and pecans into small pieces. In a pan, melt the butter, add the flour, and mix. Pour in the cream and condensed milk, then cook, stirring constantly, until the mixture thickens to a pudding-like consistency. Add the chopped fruits and nuts, mix thoroughly, then let the mixture cool.
Meanwhile, preheat the oven to 150 degrees Celsius. Form small mounds from the mixture onto a baking sheet lined with parchment paper, then bake for about 30 minutes, until golden brown and firm. Let them cool completely.
Melt the dark chocolate over a double boiler or on low heat (if necessary, you can thin it with a little milk). Spread one side of the cookies with chocolate, then sprinkle with crushed freeze-dried strawberries and chopped pistachios.
Nutritional values
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