拇指盖大小的圆形杏仁酥饼，表面撒芝麻，口感酥脆。是摩洛哥茶点和宴席拼盘里的小品，一口一个。
杏仁小钮是摩洛哥茶点和宴席拼盘里的小品，拇指盖大小的圆形酥饼，用杏仁粉、面粉、黄油和芝麻做成，一口一个。它的制作需要耐心：每个小钮只有拇指盖大，一盘要搓几十个。它在婚礼和节庆的甜点拼盘里与其他甜点并排，是最小也最朴素的一种。杏仁小钮反映了摩洛哥甜点文化中对精致小巧的追求，一块饼一口吃完，配一口茶，正好。这种甜点与已有的酥松杏仁酥同属杏仁酥饼家族，但小钮更小更朴素。
酥脆、杏仁香、芝麻微咸，一口一个，配茶最相宜。
杏仁粉的油脂使酥饼酥脆而不硬，芝麻在表面烘烤后释出坚果香。每个小钮的大小须一致，才能烤制均匀。低温慢烤使酥饼干燥酥脆而不上重色。
Variations
有的加一撮盐提味。蘸半边巧克力是现代版。用开心果粉代替杏仁粉变体。
On the Palate
Where Qrichlate sits in the Moroccan flavor cloud
Ingredients
Serves 24How it's made
5 steps · 30 min
- 110 min
Mix 1.5 cups ground almonds, 1 cup flour, 1/2 cup melted butter, 1/3 cup sugar, 1 tbsp orange-blossom water, 1 egg, 1 tsp baking powder into a dough.
- 28 min
Roll into tiny balls the size of a thumbnail.
Watch outRoll the balls all the same thumbnail size — uneven ones bake unevenly, some raw while others scorch.
- 35 min
Dip the top in sesame seeds.
- 47 min
Bake at 160 degrees C for 15 min until pale golden.
Watch outBake low and slow just to pale gold — high color means dry and hard, the almond richness gone.
- 52 min
Cool; serve with tea.
Archive tool suggestions — not reviewed
These legacy suggestions have not been evidence-reviewed and are not presented as required tools.
