Kaak Tunsi, the beloved almond ring cookie of Tunisia, is a delicate treat steeped in tradition and celebration. With its fine crumb, subtle almond flavor, and floral notes of orange blossom or rose water, this cookie is both elegant and comforting. Often prepared during Eid and festive gatherings, these ring-shaped cookies pair beautifully with mint tea or Arabic coffee, making them a perfect addition to any celebration or quiet afternoon tea.
Why You’ll Love This Recipe
These cookies are simple to make yet carry a rich cultural heritage. The almond flour provides a soft, melt-in-the-mouth texture, while the floral essence elevates the flavor to something truly unique. They bake to a pale, smooth finish with a refined shape that looks beautiful on dessert trays. Naturally delicate and lightly sweet, Kaak Tunsi is ideal for those who love subtle, aromatic treats that celebrate tradition.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- almond flour (finely ground blanched almonds)
- all-purpose flour
- powdered sugar
- unsalted butter, softened
- egg white
- orange blossom water (or rose water)
- vanilla extract
- pinch of salt
Directions
Prepare the Dough:
In a large bowl, combine the almond flour, all-purpose flour, powdered sugar, and salt.
Add the softened butter and work it into the dry ingredients using your fingertips until the mixture resembles fine crumbs.
Add Wet Ingredients:
Add the egg white, orange blossom water (or rose water), and vanilla extract.
Mix and knead gently by hand until a smooth, pliable dough forms.
If the dough is too dry, add water a teaspoon at a time until it comes together.
Shape the Cookies:
Take small portions of dough and roll them into thin logs.
Form each log into a ring about 1.5 inches in diameter, gently pressing the ends to seal.
Smooth the seams with your fingers for an even finish.
Bake:
Preheat the oven to 300°F (150°C).
Line a baking sheet with parchment paper.
Arrange the rings on the tray, leaving a little space between them.
Bake for 15–20 minutes. The cookies should stay pale and not take on any color.
Cool and Serve:
Allow the cookies to cool completely on a wire rack. They will firm up as they cool.
Serve with hot mint tea or Arabic coffee.
Store in an airtight container for up to one week.
Servings and timing
Yield: 25 cookies
Prep Time: 25 minutes
Bake Time: 20 minutes
Total Time: 45 minutes
Calories: Approximately 110 kcal per cookie
Variations
- Pistachio or Walnut Variation: Substitute part of the almond flour with finely ground pistachios or walnuts.
- Rose Water Option: Use rose water instead of orange blossom for a fragrant twist.
- Dusted Finish: Lightly dust cooled cookies with powdered sugar for added elegance.
- Glazed Top: Brush cooled cookies with a thin sugar glaze for a festive touch.
- Stuffed Version: Fill with a small piece of date paste or nut butter before shaping into a ring.
storage/reheating
Storage: Store in an airtight container at room temperature for up to 7 days.
Freezing: You can freeze unbaked shaped dough rings on a tray, then transfer to a container or bag. Bake directly from frozen, adding a few extra minutes.
Do not reheat baked cookies as they are meant to be served at room temperature.
FAQs
What does “Kaak Tunsi” mean?
“Kaak” refers to ring-shaped cookies, and “Tunsi” means “Tunisian,” highlighting the regional origin of this specific almond-based version.
Can I use almond meal instead of almond flour?
Yes, but ensure it’s finely ground and blanched for the smoothest texture and appearance.
Why are these cookies baked at a low temperature?
A low oven temperature helps maintain their pale, elegant look and preserves the delicate texture.
Can I make these cookies gluten-free?
You can try replacing the all-purpose flour with a gluten-free blend, but texture may vary. Almond flour gives a head start in gluten-free baking.
Are these cookies supposed to be crunchy?
No, they are tender and soft with a melt-in-your-mouth quality, especially after cooling.
Can I add food coloring?
Yes—traditionally they are left natural, but a subtle pastel tint can be added to the dough for festive occasions.
Are these suitable for gifting?
Absolutely. Their elegant appearance and long shelf life make them excellent in cookie boxes or as part of Eid platters.
How do I keep the rings from cracking?
Make sure to knead the dough until smooth, and avoid forming the rings too tightly. Smooth the joins gently with your fingers.
Can I flavor these with lemon or cardamom?
Yes. A pinch of cardamom or lemon zest can complement the floral water beautifully.
What can I serve these with?
They’re traditionally enjoyed with mint tea, Arabic coffee, or strong black tea.
Conclusion
Kaak Tunsi is a celebration of simplicity and tradition—lightly sweet, elegantly shaped, and delicately flavored with almonds and floral water. These Tunisian almond ring cookies make a beautiful addition to any dessert table, whether for Eid, afternoon tea, or a special moment of sharing. With a soft texture and timeless charm, they’re a treat worth mastering and enjoying year-round.
Print
Kaak Tunsi (Tunisian Almond Ring Cookies)
- Total Time: 45 minutes
- Yield: 25 cookies
- Diet: Vegetarian
Description
These delicate Kaak Tunsi almond ring cookies are a traditional Tunisian treat made with almond flour, orange blossom water, and a hint of vanilla. Perfect for Eid, tea time, or festive gatherings, they offer a soft, melt-in-your-mouth texture and elegant, subtly sweet flavor.
Ingredients
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2 cups almond flour (finely ground blanched almonds)
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1 1/2 cups all-purpose flour
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3/4 cup powdered sugar
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1/2 cup unsalted butter, softened
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1 egg white
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1 tsp orange blossom water (or rose water)
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Prepare the Dough: In a large mixing bowl, combine almond flour, all-purpose flour, powdered sugar, and salt. Mix thoroughly. Add softened butter and rub in with your fingers until crumbly.
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Add Wet Ingredients: Add egg white, orange blossom water, and vanilla extract. Mix and knead gently until a smooth dough forms. If needed, add a teaspoon of water at a time until pliable.
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Shape the Cookies: Roll small portions of dough into thin logs and form into rings about 1.5 inches in diameter. Gently seal the ends and smooth the seams.
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Bake: Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Arrange rings evenly and bake for 15–20 minutes. The cookies should remain pale and not brown.
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Cool and Serve: Cool completely on a wire rack to firm up. Store in an airtight container or serve with mint tea or Arabic coffee.
Notes
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Do not overbake—Kaak Tunsi should stay light in color for the best texture.
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Orange blossom water adds a traditional flora
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Do not overbake—Kaak Tunsi should stay light in color for the best texture.
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Orange blossom water adds a traditional floral aroma, but rose water is a good substitute.
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These cookies are naturally gluten-light thanks to the almond flour.
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l aroma, but rose water is a good substitute.
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These cookies are naturally gluten-light thanks to the almond flour.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: Tunisian, North African
