Saturday, May 16, 2009

Makroud el Louse Recipe

The Algerian almond cookies (Makroud el Louse) are easy-to-make, flourless cookies are excellent served with tea or coffee. They will keep for over a month stored in a well sealed container.

Ingredients - Makes 20-24 cookies
  • 1 1/4 pound Almonds, whole, blanched
  • 1 cup Sugar
  • 2 Eggs, beaten lightly
  • 2 cups Water
  • 1/2 cup Sugar
  • 1 tablespoons Orange flower water
  • 3 cups Powdered (confectioner's) sugar
Preparation
  • 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.
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