How to make Qottab?

Beat egg yolks until creamy; add in yogurt, oil and baking powder and mix well. Gradually mix in flour and knead well until dough stops being sticky. Cover and refrigerate 2 to 3 hours. Mix ground almonds or walnuts with the sugar and toast mixture in a skillet over medium heat for 10 minutes. Mix in cardamom and rosewater; mix well; set aside to cool. Roll the dough out on a floured surface to 3 mm thickness. Cut into 6 – 7½ cm circles with a cup or a round biscuit cutter. Fill each circle with a ½ teaspoon of the sugar-nut mixture in the center of each circle. Bring the edges of the circle together and crimp to seal completely into small crescent shapes. Preheat oven to 180°C. Carefully transfer the stuffed pastries onto a parchment-paper-lined baking sheet. Bake until golden brown, about 15 to 20 minutes. When cool, roll in icing sugar to coat.

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