Bousou La Tmssou (Algerian cookies), the dough is almost similar to Ma’moul Abiad, but the cookies are dipped in orange blossom water after baking them, then coated with powdered sugar, the cookies are delicate and that’s why they are called Bousou La Tmssou which means “kiss but don’t touch”.
My aunt lived in Algeria for a while and she gave me the recipe. But for best results, I asked Algerian friend about them (“food” blogging is a great way to make friends from all over the world, this lady contacted me last year and we are still writing to each other, she is so sweet and wonderful). I asked her about the cookies and she was kind enough to send me the recipe from an old book. The only difference between my aunt’s recipe and the book is the ghee, my aunt adds ghee without melting it but the book said that the ghee should be melted. I followed the book, and found that melting ghee is much better.
I made these cookies for Eid Al-Adha.
Let’s make Bousou La Tmssou:
