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Back to Basics: Moroccan Cookies
Work ahead on holiday baking with Czech Marokánky, or Moroccan Cookies
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As the calendar pages turn and a familiar chill fills the air, we know the holiday season is fast approaching. For many, the true sign of Christmas arriving isn’t just the carols or the lights; it's the comforting, festive scent of cookies baking in the oven.
The annual holiday bake-a-thon is a cherished tradition, but it can also be a race against time. If you're looking for a standout cookie that is not only fun and easy to make but a fantastic timesaver, look no further than the delightful Czech Marokánky, or Moroccan Cookies.
This recipe celebrates that tradition, allowing you to pack each cookie with your favorite "superfood" nuts, whether they be walnuts, pecans or hazelnuts. They are the perfect, chewy-sweet bite, often finished with a decadent dip in chocolate.
Coating the Marokánky in chocolate is a thoroughly optional but highly recommended step that adds an extra layer of decadence. You have choices: some people prefer to coat the entire top, others like a classic half-dip and many enjoy them plain. If you're unsure, try a combination.
Perhaps their greatest advantage for a busy baker is that Marokánky are the ultimate make-ahead cookie. Thanks to the preserving qualities of the sugar and candied fruit, they can be made weeks ahead of Christmas, with their flavor only improving over time. They are a low-stress, high-reward bake that everyone enjoys, making them the perfect, rustic addition to your holiday platter.
Recipe
Czech Marokánky (Moroccan Cookies)
Makes about 16 cookies
Ingredients
1 1/2 cups nuts
1 cup candied fruit **
1/2 cup heavy cream
3 tablespoons butter
1/2 cup all-purpose flour
1/2 cup granulated sugar
*Use whole or part of the nuts; do not use graded nuts. Use any nuts you like. I prefer to use walnuts, pecans or hazelnuts. You can also use a combination of nuts. You can use roasted nuts or non-roasted nuts. Preferably use the non-salted version, but it will work with the salted version too.
**Candied fruit usually comes diced to even small pieces (1/4-inch). A variety of fruits should match your flavor preferences. You can optionally substitute it with dried fruit, just make sure to dice it into small pieces with a size of about 1/4-inch.
Directions
Set oven to preheat to 350°F.
Prepare the nuts by placing them on a cutting board. Using a chef’s knife, cut into small pieces (similar to the size of the fruit, about 1/4-inch).
For the dough base, place the heavy cream and butter into a saucepan on medium heat. Let the butter fully melt with occasional stirring using a whisk.
Add the flour and sugar. Cook until it thickens while constantly stirring with a whisk (about 1-2 minutes).
Then, add the chopped nuts and candied fruit. Thoroughly stir using a spatula.
Remove from the burner for the next step.
Using a 1-ounce disher or a set of spoons with a scale, place the dough portion on baking sheets with parchment paper to form the cookies. Leave at least a 2-inch space between each. With a 1-ounce disher, you should be able to create about 16 cookies that should comfortably fit on two baking sheets.
Then, using two small coffee spoons, gently flatten the cookie.
Try to reach a unified thickness of about 1/2-inch. The cookies will look rustic, but if you want, you can spend extra time making them round.
Bake in a preheated oven until fully baked, about 15-20 minutes. Rotate the baking sheets in the middle of baking.
When done, the cookies will still be very soft, but the sugar will lightly caramelize (while the color usually does not change). If you are unsure if your cookies are fully done, bake them for about 20 minutes. They may end up slightly crunchier, but they will still be delicious.
Let fully cool on the baking sheet before further manipulation.
When the baking sheet cools down to room temperature, your cookies will get the correct hardness (sometimes, it could happen faster).
Chocolate Coating (optional)
Ingredients
6 tablespoons butter, cut into a few thick slices
1 cup chocolate chips*
1 tablespoon hot water (from a kettle or microwave)
*The choice of chocolate chips is up to you. I personally prefer 60 percent dark chocolate.
Directions
Prepare a water bath by placing about 1 inch of water in a medium pot and covering it with a medium bowl.
Bring the water to a light simmer on medium heat, then lower the heat to low, and place it into the top of the water bath (the medium bowl) with the butter, chocolate chips and hot water.
Stir with a whisk until about half of the chocolate has melted and all the ingredients are partially dissolved (about 2 minutes).
Remove the pot from the heat (leave the bowl in the pot with steaming water) and keep stirring until all the chocolate melts and all the ingredients are fully combined.
Once the chocolate is cooled, dip the top part of each cookie while holding around the edges. Try not to dip your fingers in it or dip one half of the cookie while holding the other half.
Let the dipped cookies rest in the refrigerator for at least 15 minutes before serving.
Dipped or partially dipped cookies are best stored in the refrigerator. Non-dipped versions can be stored in the pantry in a closed cookie jar
Source: Tom Slepicka
What is the origin of Moroccan cookies? Despite their name, Czech Marokánky (Moroccan Cookies) do not actually originate from Morocco; they are considered a traditional Czech (or Central European) Christmas cookie.
The exact origin is somewhat debated, but the prevailing theory is that the name "Moroccan" was adopted to emphasize the “exotic“ nature of the ingredients used. Marokánky are loaded with items like candied fruit and various nuts, which would have been expensive, imported and associated with faraway lands (like Morocco) when the cookies were first popularized in Bohemia.
What is candied fruit? Candied fruit, also known as crystallized fruit or glacé fruit, refers to pieces of fruit, zest or peel that have been preserved by being infused in a hot sugar syrup. This process replaces the fruit's natural moisture content with sugar, which acts as a preservative and prevents the growth of microorganisms.
The infusion process makes the fruit significantly sweeter, gives it a characteristic chewy yet tender texture, and often results in a vibrant, jewel-like or translucent appearance. Common examples include candied cherries, pineapple, orange peel, and mixed fruit blends (like the one in your recipe), which are frequently used in baking, particularly in fruitcakes, holiday breads, and cookies like Marokánky.
Why are nuts considered superfoods? Nuts are widely regarded as a "superfood" because they are exceptionally nutrient-dense, offering a powerful combination of heart-healthy fats, plant-based protein and dietary fiber in every serving.
They are rich in monounsaturated and polyunsaturated fats, which can help lower bad cholesterol levels, and are also packed with essential vitamins (like vitamin E) and minerals (like magnesium and potassium). Furthermore, nuts contain antioxidants that help combat oxidative stress in the body.
The Marokánky recipe is an excellent way to incorporate these benefits, as it features a generous number of nuts. The recipe's flexibility allows you to choose your preferred type — whether it's omega-3-rich walnuts, buttery pecans or hazelnuts — ensuring each cookie is loaded with this wholesome, energizing superfood.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
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