Makrout A Louz Algerian Almond Cakes 2 Recipes

MAKROUD EL LOUSE (ALGERIAN ALMOND COOKIES)

Steps:

• Preheat oven to 350°F.
• Place the almonds and sugar in a food processor and process until the almonds are finely pulverized. Remove to a bowl.
• Make a well in the center of the almonds and stir in the eggs with a wooden spoon until the dough starts to come together. Then knead the dough with clean hands until smooth.
• Cut the dough into 4 equal portions and remove to a floured work surface. Roll one portion out into a rope about 3/4 inch in diameter. Press down with your palm to flatten the rope to about 1/2-inch thickness. Cut the rope on a diagonal into 1-inch pieces and remove to an ungreased cookie sheet. Repeat with the remaining dough.
• Bake cookies for about 12-15 minutes, or until they are lightly browned on top. Remove to racks and cool completely.
• While the cookies bake, bring the water and 1/2 cup sugar to a rapid boil in a saucepan over high heat. Stir to dissolve sugar and let boil for 10-15 minutes. Remove and cool to room temperature. Stir in the orange flower water.
• Put powdered sugar in a large bowl. To finish, dip each cookie first in the sugar syrup to wet. Then toss each cookie in the confectioner's sugar to coat well. Place on a rack to dry and repeat with the rest of the cookies.
• Variations:.
• Add 1 tablespoon lemon zest to the almond dough if you like.
• If you are unable to find orange flower water to flavor the syrup, try using 1 teaspoon of lemon essence instead.

MAKROUT A LOUZ - ALGERIAN ALMOND CAKES

Steps:

• Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
• Dust work top with a little cornflour, seperate the dough into 1/4's and then roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb!
• Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.
• Bake on middle shelf at approx 170°C until set but still pale in colour. THEY SHOULD NOT BE golden.
• When cooled slightly, drop one by one into the syrup. Hold on a fork and allow excess to dribble off before slowly dropping into the sugar.
• Re-dip with sugar 5 mins later and pop into paper cases.
• For the syrup you can make it easily by putting 2 cups of water, a halved lime and 1 cup of sugar in a pan and boiling for 10 minutes. It needs to be nice and light - just enough to hold the icing sugar on.