Boussou La Tmessou is a delectable Algerian pastry that will transport your taste buds to the exotic flavors of North Africa. These delicate diamond-shaped cookies are a beloved treat often enjoyed during festive occasions and family gatherings. With their delightful sweetness and aromatic essence, Boussou La Tmessou is sure to become a favorite in your home. Let's embark on this delightful culinary journey and learn how to make this traditional Algerian delight!
Preheat oven to 320˚F (160˚C). Line a baking sheet with parchment or leave ungreased.
In a large mixing bowl, whisk together the all-purpose flour, roasted and ground sesame seeds, and sugar.
Add the butter and orange blossom water to the dried ingredients. Mix until well combined.
Mix in the milk until it is absorbed and the dough comes together. It should be barely sticky, almost none. Don't knead it and let it rest in the refrigerator for at least 30 minutes. This will make it easier to handle and shape the cookies.
On a very lightly floured work surface, roll a piece of dough into a regular pudding that is not too big and cut into diamond shapes that have dimensions of 2cmx2cm (0.78in x 0.78in) or a diameter of approximately 3cm (1.18in).
Repeat with remaining dough, placing 1/2 inch apart.
Bake in preheated oven just until the bottoms are barely golden, about 15 minutes. They must not color or turn brown, otherwise they will lose their crumbly and sandy aspect that we are looking for in these little cookies.
Once cooked, let them cool for a few minutes on the baking sheet without touching them so as not to break them because they are fragile when they come out of the oven.
Quickly dip a cooled cookie into the orange blossom water, making sure to briefly coat all sides, then immediately cover in the powdered sugar. Dust with additional powdered sugar if needed.
Repeat with remaining cookies. Store in an airtight container in the refrigerator for up to a week.