Algeria and Tunisia: Makroud/Makrout 

Makroud means diamond-shaped. It is a pastry based on sweet semolina filled with either dates, figs, or almonds. They can be baked until golden brown like conventional cookies or fried and are topped off with a honey syrup made from honey and orange blossom water.

Egypt: Kahk

Kahk is an Egyptian dessert synonymous with happy occasions such as religious festivals and weddings. To reflect the sun, every cookie is molded into a circular form and has a geometric design. Even when dusted with powdered sugar they may look like traditional shortbread cookies, kahk uses semolina flour and has a special surprise within. The stuffing may vary from household to household, but ground dates, ground walnuts, or ground almonds are common fillings.

Malawi: Mbatata

Due to the friendliness and kindness of its citizens, Malawi, a small southeastern African nation, is known as the “Warm Heart of Africa”. It is only fitting that heart-shaped cookies are their typical mbatata dessert. From one very significant ingredient, sweet potato, these soft and chewy cookies get their bright orange hue, making these orange delights a healthier alternative to standard cookies.

South Africa: Koeksisters

Koeksisters are more comparable than cookies to donuts. Cold and crisp, unlike Spanish churros, these traditional fried South African twists are loved. The koeksisters are covered with a film of cold sticky syrup when they come out of the oil, which ensures maximum absorption and best end performance. In the afternoon, they are normally enjoyed with tea or coffee, but I wouldn’t blame you for wanting to eat them for each meal of the day.

China: Chinese Almond Cookie

Chinese Almond Cookies represent coins and are meant to bring good luck in the new year as a traditional Chinese New Year dessert. As a result of the addition of almond flour, almond extract, and sliced almonds, these almond cookies have a good almond taste. Chinese almond cookies tend to be crispy instead of having a soft and chewy feel due to the relatively high amount of flour in the recipe.

India: Nankhatai

Nankhatai are rich buttery cookies that prevent the use of leavening agents such as baking powder, eggs or milk. Ghee or butter is the main star of the show, so if you plan to make them on your own, the large amount of fat will not be reduced. To make these cookies fine, there are two other significant steps taken. To allow it to grow as it bakes, each cookie is cut. Then the cookie is chilled before going into the oven, which helps solidify the ghee or butter, giving nankhatai a flaky texture.These cookies have a distinct cardamom flavor that pairs nicely with the chopping pistachios used to decorate them.

Indonesia: Nastar

In Indonesia, Nastar, also known as the Indonesian Pineapple Tart Cookie, is a popular dessert. On several holidays such as Christmas, Chinese New Year and Eid-al-Fitr, it is enjoyed. A crumbly cookie with a citrusy filling of pineapple is Nastar. While the cookie is easy to produce, preparing the pineapple jam is the toughest and longest process. Nevertheless, once you give these cookies a taste, the time spent making the jam is worth every second.

Iran: Ghotab

Ghotab may look like a savory empanada dusted with powdered sugar, but it is very different from this sweet pastry. Any time of the year but most popular around the new year, Ghotab is a traditional Iranian dessert prepared. A spiced walnut-almond filling is located within each ghotab. Adding cardamon and cinnamon to the filling gives ghotab an unforgettable fragrance and a distinctive taste.

Iraq: Kleicha

Kleicha is known as Iraq’s national cookie. These pinwheel cookies are filled with a spiced walnut date spread, and have a flaky dough similar to puff pastry. Rosewater is called for in some recipes, giving it a slight undertone of floral flavor. Hot tea or Arab coffee is usually enjoyed with Kleicha, which combines well with the sweet cookies.

Malaysia and Singapore: Kueh Tarts

In Malaysia and Singapore, Kueh Tarts, or Pineapple Tarts, are a common treat and are similar to Indonesian Nastar cookies. Kueh tarts are a soft and crumbly cookie topped off with a homemade pineapple jelly, while nastar cookies are stuffed with a pineapple filling. Making kueh tarts is not a quick and simple process, but it is well worth the end result to go through the long and arduous process of making these tarts.

Austria: Linzer

One of favorite desserts of all time is Linzer cookies. They are a natural nutty and fruity blend. These delicious cookie sandwiches are nothing short of heaven, originating in Linz, Austria. They use the same dough as the Linzertorte, their more common predecessor. The dough for the cookies is cut out into circular shapes and baked rather than forming a crust as for the torte. In between two soft and buttery almond-based cookies, sweet jam is then sandwiched.

Italy: Pignoli

Pignoli cookies are flour-free sweets with almond paste, sugar, eggs, and pine nuts as their main ingredients. These cookies are common in southern Italy and are soft and chewy, but have a good crunchy texture from the pine nuts that decorate them.

France: Madeleines

France is well known for its colorful macarons, but these are not the only cookies that are popular. Another popular cookie, Madeleines, is eaten all over France and varies greatly from macarons. Madeleines have a cakey texture and are soft, in addition to being baked in a particular baking mold. They are really light and you should certainly give them a try if you love the taste of spongy vanilla cake.