the Moroccan pastries, with durum wheat bran.


I found these cookies from the Sfizi&Vizi blog, because I wanted to prepare something with durum wheat bran, which I think gives a good crispness to the mixtures.

These pastries are Moroccan origin and are similar to Scottish shortbread. They are prepared with vegetable seeds oil, but here I made a bit more Italian version, with olive oil 🙂 . They are great! You can enjoy them for breakfast or as a dessert after lunch, you’ll impress your guests!


Preparation time: 20 minutes + 1 hour in the refrigerator – Cooking time: 15-20 minutes – Difficulty: Easy

Ingredients (for about 30 cookies):

200g of durum wheat bran
65g icing sugar + 4-5 tablespoons to cover
20g of butter
20g extra virgin olive oil
1 egg
1/2 teaspoon of baking powder
a pinch of salt


Heat the oil and butter in a double boiler until the butter is soft. Then set aside and let cool.

Whip the egg with the sugar until frothy (photo 1).



Then add the mixture of oil and butter and whip with a whisk for a couple of minutes. Then add the flour, salt and baking powder (photo 2).



Let stand in refrigerator for at least 1 hour. After this time, preheat the oven at 170 ° C. Form little balls with your hands, then you will roll them on a plate with icing sugar. Place them on a baking pan (photo 3).



Cook for about 15 minutes, until the cookies will form cracks on the surface.

Let cool and …


…enjoy ;-)


Tips: you can prepare these biscuits also adding some ingredients to the mix: pistachios, amaretto , coconut, …

Be careful: don’t heat too much oil and butter or even make them sizzle! Just a bit of jeat and butter will be soft.

Nutritional Suggestions: these cookies contain gluten and dairy products. The durum wheat bran gives a grainy texture, which resembles cornmeal, but with some peculiar properties.
Durum wheat is characterized by a high content of protein and gluten, on average, higher than that present in wheat flour. It also has a higher content of ash and lutein, the most abundant carotenoid in durum wheat.

We have said that the gluten content is important and this fact implies that for their making becomes necessary to carry for long, otherwise you would get loaves underdeveloped, heavy and hard.

Comparing the flour with wheat flour showed the higher content of protein and dietary fiber. In addition , it is also rich in minerals (potassium, iron and phosphorus) and vitamins ( thiamine and niacin) .
But back to the carotenoids: these appear to play a preventive role in the process of cellular aging and against certain forms of cancer !
In particular, it should be pointed out that the bread made ​​from
durum wheat bran and biscuit products from durum wheat grains have a higher content of antioxidants than that found in red grapes, considered the reference product for the antioxidant capacity!

Browse here to learn …

Wow … remarkable important properties, but as we always say WHILE YOU EAT… YOU CAN LEARN … 🙂


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