Introduction

Twabaa are delightful, slightly citrusy cookies with a tender crumb and a sugary topping. Originating from the Middle East, these treats are perfect for sharing with family and friends alongside tea or coffee. Their charming shape and fragrant flavors make them a favorite for festive occasions or everyday enjoyment.

A close-up view of four light brown bagels with a soft, slightly textured surface stacked loosely on a wooden board. The bagels have a uniform round shape with a clear hole in the middle of each. Behind them, on the right side, there are three pale yellow lemon wedges arranged in a fan shape next to a glass bottle filled with light golden liquid. In the background, slightly blurred, a tray with more bagels rests on a fabric with red and blue patterns over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs

1 cup (200 grams) granulated sugar

1/2 cup (120 milliliters) olive oil

1 tablespoon lemon zest (about 1 lemon)

1 1/2 teaspoons vanilla extract (halal) or 1 vanilla bean if avoiding alcohol

2 1/2 cups (320 grams) unbleached all-purpose flour

1 teaspoon baking powder

Pinch of salt

Topping:

1 egg

1/2 tablespoon orange blossom water (optional)

Granulated or raw sugar for sprinkling

Instructions

Step 1: Preheat your oven to 350˚F (180˚C) and prepare two baking sheets by lining them with parchment paper or lightly greasing them.

Step 2: In a stand mixer fitted with the paddle attachment, or in a large bowl, beat the eggs and sugar together until the mixture becomes light and pale.

Step 3: Gradually add the olive oil, lemon zest, and vanilla extract, continuing to mix until fully incorporated.

Step 4: In a separate bowl, whisk the flour, baking powder, and salt. Slowly add this dry mixture to the wet ingredients, mixing just until combined—avoid overmixing.

Step 5: Scoop out tablespoon-sized portions of dough (roughly 20 grams each). Using slightly wet hands, roll each portion into a smooth ball and place them on the prepared baking sheets, spacing them about two inches (5 centimeters) apart.

Step 6: Moisten the handle of a wooden spoon and gently press a hole into the center of each dough ball, twisting to enlarge the hole to just over 1/2 inch (1 1/2 centimeters). Rewet the handle as needed between cookies to prevent sticking.

Step 7: Beat the egg with the orange blossom water in a small bowl, then brush this mixture over each cookie. Sprinkle generously with granulated or raw sugar for a crunchy, sweet topping.

Step 8: Bake in the preheated oven for 15 to 18 minutes, until the cookies are golden and cooked through. Transfer to a wire rack to cool completely before serving. Repeat the process with any remaining dough.

Tips & Variations

For a different aroma, substitute orange blossom water with rose water or omit it entirely.

If you prefer a richer flavor, use melted butter instead of olive oil, keeping the same quantity.

Adding a handful of chopped nuts like pistachios or almonds into the dough can add delightful texture and flavor.

Make sure to keep your hands slightly wet when rolling the dough to prevent sticking.

FAQs

Can I make Twabaa using gluten-free flour?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. However, since gluten provides structure, expect a slightly different texture. Adding a binder like xanthan gum may help maintain the cookies’ shape.

Is it necessary to use orange blossom water in the topping?

No, orange blossom water is optional and mainly adds a fragrant floral note. If you don’t have it on hand, simply brush the egg wash alone over the cookies before sprinkling sugar.