Makroud el Louse (Algerian Almond Cookies)

Time

Prep 10 min · Cook 20 min · 30 min total

Difficulty

medium

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Bake cookies for about 12-15 minutes, or until they are lightly browned on top. Remove to racks and cool completely.

   15 min
5. 5

   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.

   15 min
6. 6

   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.

7. 7

   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.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.