Prettiest Purim with Fabienne and the Jewish Chronicle


Fabienne Viner-Luzzato’s Tunisian petits fours made on Purim and festive days

Yoyo – Tunisan doughnuts
For 12 yoyos
1 egg
3 TBS of sunflower oil
25g of caster sugar
1 tea spoon of vanilla sugar
+/- 150g of self raising flour
150g of liquid honey for the coating

• In a bowl, add the sugars and the egg.
• Beat well and add the oil.
• Add the flour little by little mixing with your hands if possible. The dough must be soft but not sticky.
• Flatten the dough with a rolling pin; it should be 1cm thick.
• With a small round cutter form some circles and make a small hole in the middle.
• Deep fry the yoyos and put them on kitchen towel to absorb the oil.
• Warm the honey in a pan and dip the yoyos in it.
• Eat warm or at room temperature.

Cornes de gazelle, gazelle horns, biscuits filled with marzipan
For 40 cakes
1 egg
75ml of white wine plus a few drops
50g of catser sugar
Half a teaspoon of baking powder
25ml of vegetable oil
Approximately 300g of plain flour
Icing sugar to dust the biscuits

Method for the pastry
• Mix all the ingredients together in a bowl except the flour.
• Beat well, progressively add the flour, and knead the dough until you obtain a non-sticky smooth dough.

300g of ground almonds
150g of icing sugar
A few drops of almond extract
2 egg whites (you can use pasteurised egg whites for safety)

Method for the marzipan
• Put all the ingredients in a large bowl and mix well to obtain a smooth dough.

Method to make the gazelle horns
• Prepare 30 small cylinder shapes of marzipan.
• Roll the dough of the pastry very finely onto a floured surface
• Using a small glass or a round cutter of 5cm diameter, form some circles.
• Put a cylinder of marzipan in the middle of the circle of dough.
• Recover the marzipan with the other half of the dough and stick the two ends together with a bit of wine, to form a little horn shape or croissant shape biscuit.
• Remove the excess of the dough with a pastry crimper
• Lay a baking tray with some baking parchment.
• Cook in the oven at 160C for 10 minutes
• Let them cool down and dip them in icing sugar before serving

Dried prunes and dried dates with almond marzipan and pistachio marzipan
12 medjoul dates halved and pitted
12 dried prunes halved and pitted

300g of ground almonds or 300g of ground pistachio
150g of icing sugar
A few drops of almond extract
2 egg whites (you can use pasteurised egg whites for safety)

• Prepare some small cylinders of marzipan and add some in the middle on the dried fruit.
• Roll with your hands to form nicely shaped boats.
• To colour your marzipan, you can either use food colouring or natural food colouring. I used beetroot powder in the recipe to make a pink marzipan.


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