This recipe is unusual in that it is one of the few attributed to a female cook, in this case al-Hafiziyya (الحافِظِيَّة), who was a servant to al-Malik al-‘Adil (d. 1218), the younger brother and successor of the great Salah al-Din (Saladin). The biscuits were extremely popular, and their preparation often involved them being cooked twice (e.g. baking and toasting). This particular variety is made with semolina, almond oil and milk. [Wusla, No. 7.99] Note that they are not sweet but savoury — a wonderful accompaniment for, for instance, pâté, or any kind of dip.