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Makroud El Louse (Algerian Almond Cookies)

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“Found online, posting for ZWT6 (NA*ME/Algeria).”
READY IN:
30mins
SERVES:
10-12
YIELD:
20-24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Place the almonds and sugar in a food processor and process until the almonds are finely pulverized. Remove to a bowl.
  3. 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.
  4. 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.
  5. Bake cookies for about 12-15 minutes, or until they are lightly browned on top. Remove to racks and cool completely.
  6. 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.
  7. 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.
  8. Variations:.
  9. Add 1 tablespoon lemon zest to the almond dough if you like.
  10. 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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