If you’ve ever wandered through a Middle Eastern bakery, you’ve probably noticed the irresistible aroma of buttery pastries and fragrant spices wafting through the air. These Lebanese Nut Cookies capture that same magic right in your own kitchen. Tender, buttery, and delicately scented with orange blossom water, they are filled with a sweet, spiced nut mixture that makes them the perfect treat for tea time, celebrations, or as a thoughtful homemade gift.
This recipe is inspired by traditional Middle Eastern flavors but is simple enough for any home baker to try. Whether you’re serving them during Eid, Christmas, or just because you love a good cookie, these little treasures will melt in your mouth and leave everyone asking for more.
Why You’ll Love This Recipe
- Delicate & Buttery – The cookie dough is soft and tender, with a melt-in-your-mouth texture.
- Fragrant & Flavorful – Orange blossom water adds a subtle floral aroma that pairs beautifully with the warm cinnamon in the filling.
- Perfect for Special Occasions – These cookies are elegant enough for festive gatherings yet simple enough for everyday enjoyment.
Ingredients
For about 25 cookies
- 200 g butter, at room temperature
- 280 g all-purpose flour
- 70 g powdered sugar
- 2 teaspoons orange blossom water
For the nut filling
- A handful of chopped almonds
- A handful of pine nuts
- 30 g powdered sugar
- 1/2 teaspoon ground cinnamon
Step-by-Step Instructions
- Prepare the dough
In a mixing bowl, combine the butter, powdered sugar, and orange blossom water. Mix until smooth and creamy. - Add the flour
Stir in the flour and mix until a soft dough forms. It should be smooth and not stick to your hands. If it feels sticky, add a small amount of extra flour. - Shape the cookies
Roll the dough into balls of about 20 g each. Place them on a baking tray lined with parchment paper. Using your thumb, press gently in the center of each ball to create a small indentation. Place the tray in the refrigerator to chill while you prepare the filling. - Make the filling
In a separate bowl, mix the chopped almonds, pine nuts, powdered sugar, and cinnamon until well combined. - Assemble and bake
Remove the cookies from the refrigerator. Spoon about half a teaspoon of the nut filling into each indentation. Bake in a preheated oven at 180°C (350°F) for around 20 minutes, or until the cookies are lightly golden. - Cool and serve
Allow the cookies to cool completely before removing them from the tray. Store in an airtight container to keep them fresh.
Tips for the Best Results
- Don’t skip the chilling – Chilling the dough before baking helps maintain the cookie’s shape.
- Use fresh orange blossom water – Its floral fragrance is key to the authentic flavor.
- Experiment with nuts – You can substitute walnuts, pistachios, or hazelnuts if you prefer.
Storage & Serving Suggestions
These Lebanese Nut Cookies keep well in an airtight container at room temperature for up to a week. They’re perfect with a cup of mint tea or Arabic coffee. For a festive touch, dust them lightly with powdered sugar before serving.