Ingredients
Check off ingredients as you go
For about 40 pieces
- 4 eggs (L)
- 220-250g light brown sugar (1-1¼ cups)
- 2 packets vanilla sugar (or 2 tsp vanilla extract)
- 1 packet baking powder (or 2 tsp)
- 200ml neutral oil (¾ cup plus 1 tbsp)
- 770-800g all-purpose flour, sifted (6-6½ cups)
- 2 capfuls orange blossom water
- zest of 1 lemon (optional)
- A few drops bitter almond extract (optional)
For egg wash (optional)
- 1 beaten egg
- In a large bowl or stand mixer, beat the eggs, sugar, and vanilla sugar. Add the baking powder, zest (if using), and oil. Pour in the orange blossom water and bitter almond extract, then add the flour. The dough should be soft but slightly moist. Refrigerate if possible - this makes handling easier.
- Form into finger shapes or rings, keeping them fairly small as they puff up (lightly oil your hands if needed). Place well spaced on a baking sheet lined with parchment paper. Brush with beaten egg (optional).
- Bake in a preheated 160°C (320°F) oven until lightly golden - this happens quickly, about 18-20 minutes.
Variations
- Some add white sesame seeds before baking.
- If using orange blossom extract, just a few drops are enough as the aroma is concentrated. You can also vary the flavors with vanilla or rose extract.
- For sugar and flour quantities, I’ve recently reduced them and find them just as good - I’ve kept the original proportions here, so adjust to your taste.