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.
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Nosie Sngcino
[email protected]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
[email protected]These cakes are so addictive! I can't stop eating them.
Daniella Chidera
[email protected]I found the dough to be a bit dry. I had to add extra oil to get it to come together.
karas hany
[email protected]These cakes are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Aqsa Naseem
[email protected]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
[email protected]These cakes are the perfect addition to any dessert table.
Roxanne
[email protected]I love the presentation of these cakes. They look so elegant and festive.
Maheshika Kombalathara
[email protected]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
[email protected]A bit too sweet for my taste, but still enjoyable.
Pubg Update
[email protected]These cakes were a hit at my party! Everyone loved the unique flavor and texture. I'll definitely be making them again.
Aubree averett
[email protected]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
[email protected]These Algerian almond cakes are a delightful treat! The delicate almond flavor and crispy texture are a perfect combination.