Best 3 Makrout A Louz Algerian Almond Cakes Recipes
Makrout A Louz, also known as Algerian Almond cakes, are a popular traditional pastry from Algeria. These delectable treats are often prepared during special occasions and holidays, like Eid and weddings, and are known for their irresistible taste and distinct appearance. The combination of semolina, almonds, and aromatic spices creates a delightful flavor that leaves a lasting impression. If you're looking for a sweet and nutty pastry that showcases the rich culinary heritage of Algeria, Makrout A Louz is an absolute must-try. In this article, we will delve into the art of making Makrout A Louz, providing you with a step-by-step guide and all the necessary tips to create these exquisite almond cakes in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
MAKROUT A LOUZ - ALGERIAN ALMOND CAKES #2
Delicious little diamonds of tangy almond delight! Easy to make and very much appreciated by all. Perfect for Eid celebrations or any special (or not so special!) ocassion. This is for the lemon ones - more traditionally they are lime.... You can freeze these and then put the syrup and icing sugar on later. I like to make a few things in advance so I'm not cooking 24/7 just before Eid etc. I also make these with a mix of 250g desiccated coconut + 100g ground almonds - just as tasty & a fraction of the cost!
Provided by Um Safia
Categories Dessert
Time 24m
Yield 30-35 approx. diamond shape cakes
Number Of Ingredients 7
Steps:
- Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
- Dust work top with a little cornflour and 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 170c until set & still pale - about 12-14 minutes THEY SHOULD NOT BE DARK.
- 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 15 mins later and pop into paper cases.
- For the syrup you can make it easily by putting 2 cups of water 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.
Nutrition Facts : Calories 127.4, Fat 5.1, SaturatedFat 0.5, Cholesterol 14.1, Sodium 5.8, Carbohydrate 19.3, Fiber 1.2, Sugar 16.8, Protein 2.5
MAKROUT A LOUZ - ALGERIAN ALMOND CAKES
Delicious little diamonds of tangy almond delight! Easy to make and very much appreciated by all. Perfect for Eid celebrations or any special (or not so special!) ocassion. I also make these using a mix of desiccated coconut & ground almonds - 150g ground almonds + 200g desiccated coconut. You can freeze these and then put the syrup and icing sugar on later. I like to make a few things in advance so I'm not cooking 24/7 just before Eid etc.
Provided by Um Safia
Categories Dessert
Time 50m
Yield 30-35 diamond shape cakes
Number Of Ingredients 7
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.
DZIRIAT (ALGERIAN ALMOND TARTS)
This recipe with all its variants is prepared only on special celebrations and weddings. It is a challenge to prepare, but is well worth the time and effort. There exist several varieties of this recipe. Some use molds while others are molded by hand, and some are dipped in syrup and others are not. The dough recipe may include butter instead of vegetable oil and sometimes egg is omitted. The goal is a non flaky, thin, and firm crust.
Provided by RECIPEDOCTOR
Categories World Cuisine Recipes African
Time P1DT2h25m
Yield 40
Number Of Ingredients 19
Steps:
- Prepare the almonds the day before. Bring 6 cups of water to a boil. Remove from heat, and add the almonds. Let the almonds soak in water for about 5 minutes, then drain and peel. Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted. This takes several hours, and needs to be prepared ahead. Be careful not to burn the nuts, as this will give a bitter taste to the filling.
- Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water, and remove from heat. Set sugar syrup aside.
- Combine flour and salt in a large mixing bowl. Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center. Mix with fingers until the dough resembles coarse crumbs. Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions. Cover dough with a wet cloth, and set aside.
- In a food processor, finely grind the almonds. Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture.
- Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch). Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each. Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking. Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim. Fill three quarters of each mold with the almond filling.
- Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven. Dip each tart in the sugar syrup while still hot. Stick a pine nut into the middle of each tart for decoration. Place on a wire rack to drain.
Nutrition Facts : Calories 170 calories, Carbohydrate 18.8 g, Cholesterol 18.6 mg, Fat 9.3 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 12.1 mg, Sugar 10.9 g
Tips:
- Use almond flour that has been finely ground, otherwise your makrout will have a grainy texture.
- If you don't have a mandoline, you can use a sharp knife to slice the almonds.
- Be careful not to overwork the dough, or your makrout will be tough.
- If the dough is too dry, you can add a little bit of water until it comes together.
- If the dough is too sticky, you can add a little bit of flour until it is no longer sticky.
- Make sure to preheat your oven before baking the makrout.
- Once the makrout are baked, let them cool completely before glazing them.
Conclusion:
Makrout are a delicious and festive Algerian pastry that are perfect for any special occasion. They are easy to make, but they do require a little bit of time and patience. But with these tips, you'll be able to make perfect makrout every time. So what are you waiting for? Give this recipe a try today!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
