First delight of my culinary experience at “Délice de la Casbah”. I would like to warmly thank Fatiha who was kind enough to share her knowledge and her delicious recipe with me. The “montecaos” are large, very crumbly, sandy cakes. They can be kept for a long time because they do not contain eggs or butter.
Recipe for about 60 montecaos:
-500g of flour
-250g of oil
-160g of powdered sugar
-1/2 teaspoon of liquid vanilla
-1/2 bag of yeast
-65g of almond powder
Preheat oven to 190°C.
Place the almond powder, powdered sugar and flour in a large bowl.
Add the liquid vanilla and baking powder.
Start drizzling in the oil while stirring.
Depending on the flour and almonds used, you will need to add more or less oil, and you should stop adding it as soon as the dough can be put in a pile.
Take a handful of dough in the palm of your hand.
Roll into a ball between the two hands.
Then, still between the two hands, form a kind of “spinning top” as shown below. I had a little trouble at first to get this characteristic shape but I finally succeeded by curling both hands, that is to say by rolling the balls quickly between the two hollowed out palms (as opposed to flat hands).
Add a pinch of powdered cinnamon to the top of each montecao.
Bake for about 30 minutes at 190°C, keeping an eye on the temperature.
Store in a safe place in a box. The montecaos can be kept for a long time because they do not contain eggs or butter.