Algerian Mchewek

Name: Algerian Mchewek
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 30–35 ball shaped cakes
Cuisine: Algerian Coastal & Tellian
Ingredients: 3 cup ground almonds; 1 cup granulated sugar; 3 small eggs; 1.5 tsp baking powder; 1 tsp vanilla powder; 0.5 cup chopped sliced almonds; glace cherries

Oven-baked almonds and glace cherries.

27 min · Serves 30 · Easy

Ingredients

710 mlground almonds, ground in food processor; or 3 cups desiccated coconut (ground in food processor)
240 mlgranulated sugar
3 small eggs, approx
1.5 tspbaking powder
1 tspvanilla powder, or 1/2 teaspoon alcohol-free vanilla extract
120 mlchopped sliced almonds, to roll onto; or 1/2 cup desiccated coconut
glace cherries, to decorate

Method

Start cooking mode

Time: Prep 15 min · Cook 12 min · 27 min total
Difficulty: easy

1
Put ground almonds or coconut, baking powder, sugar and vanilla in a large bowl and mix well (traditionally with your hand). Slowly incorporate the eggs until a firm paste has been achieved.
2
Make small balls from the dough - slightly larger than a malteser or olive. Roll each ball in the chopped flaked almonds or coconut and coat well.
3
Place the mchewek balls on a baking sheet which has been greased and lightly floured. Put 1/4 a glace cherry on the top in the centre of each mchewek.
4
Cook in a preheated oven at 170c for approximately 12 minutes or until almonds have turned a pale golden colour.
12 min
5
Allow to cool before placing in small bun/sweet cases (optional).