An Egyptian Christmas
Lebkuchen
2 eggs
225g almonds
10g cinnamon
2 1/2 teaspoon baking powder
4 eggs yolks
225g dried peel (thinly sliced)
1 teaspoon nutmeg
450g sugar
1 teaspoon grated lemon rind
175g butter
700g flour
Melt butter over low heat.
Stir in sugar, spices, chopped almonds and well beaten eggs. Add flour and baking powder.
Roll dough out thinly and cut into shapes. Place half an almond in the centre of each biscuit, and brush the top of each
biscuit with the white of an egg.
Bake at 180 dgrees celcius until brown
Ghryba
50g unsalted butter, room temperature
1 egg yolk
2 teaspoons icing sugar
2 cups self raising flour
icing sugar and pine nuts or silver ball to decorate
Beat butter until soft.
Add yolk, icing sugar and flour and mix together.
Make into thin biscuit shapes and put silver ball or pine nut on top.
Bake in pre-heated 300-350 degrees fahrenheit oven for about 15 to 20 minutes, or until pale golden colour.
5. When cool sprinkle with icing sugar.
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