MAKROUT A LOUZ - ALGERIAN ALMOND CAKES

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Makrout a Louz - Algerian Almond Cakes image

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

3 cups ground almonds
1 cup granulated sugar
4 limes, zest of, finely grated
3 small medium eggs
3 tablespoons cornflour (maize or cornstarch)
2 cups of light sugar syrup
2 1/2 cups icing sugar (confectioners sugar)

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.

Nosie Sngcino
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Overall, I really enjoyed this recipe. The cakes are delicious and they're not too difficult to make. I'll definitely be making them again.


Anthony Trevino
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These cakes are so addictive! I can't stop eating them.


Daniella Chidera
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I found the dough to be a bit dry. I had to add extra oil to get it to come together.


karas hany
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These cakes are a bit time-consuming to make, but they're worth the effort. They're so delicious!


Aqsa Naseem
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I'm not a huge fan of semolina flour, but I really enjoyed these cakes. The almond filling is so good that it makes up for the semolina.


Sajjath Cool
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These cakes are the perfect addition to any dessert table.


Roxanne
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I love the presentation of these cakes. They look so elegant and festive.


Maheshika Kombalathara
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These cakes are so easy to make! I was able to whip up a batch in no time. And they turned out perfectly!


Two_squash180
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A bit too sweet for my taste, but still enjoyable.


Pubg Update
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These cakes were a hit at my party! Everyone loved the unique flavor and texture. I'll definitely be making them again.


Aubree averett
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I've never had makroud a louz before, but I'm so glad I tried this recipe. They're absolutely delicious! The semolina flour gives them a unique texture, and the almond filling is sweet and flavorful.


Amber Maskrey
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These Algerian almond cakes are a delightful treat! The delicate almond flavor and crispy texture are a perfect combination.