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    You are in: Home / Recipes / Makrout a Louz - Algerian Almond Cakes Recipe
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    Makrout a Louz - Algerian Almond Cakes

    Makrout a Louz - Algerian Almond Cakes. Photo by Um Safia

    1/2 Photos of Makrout a Louz - Algerian Almond Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Um Safia's Note:

    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.

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    My Private Note

    Ingredients:

    Yield:

    diamond ...

    Units: US | Metric

    For the makrout

    To roll

    • 3 tablespoons cornflour (maize or cornstarch)

    To decorate

    • 2 cups of light sugar syrup
    • 2 1/2 cups icing sugar (confectioners sugar)

    Directions:

    1. 1
      Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
    2. 2
      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!
    3. 3
      Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.
    4. 4
      Bake on middle shelf at approx 170°C until set but still pale in colour. THEY SHOULD NOT BE golden.
    5. 5
      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.
    6. 6
      Re-dip with sugar 5 mins later and pop into paper cases.
    7. 7
      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.

    Ratings & Reviews:

    • on June 09, 2007

      55

      Have to agree with the other rating - this recipe was FANTASTIC. It was really simple but was really time consuming (putting syrup & sugar on). These are nearly all gone now and I only mmade 28 hours ago!!! Will try them with lemon next time out of interest - love lime though.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2007

      55

      *Reviewed for Zaar World Tour 3* Easy to make (though a little time consuming) and the taste delicious. Lucky this recipe makes a large amount- because they are going before I have even finished coating the last of the cakes in sugar. A definite plus for me, is that these cookies/cakes are gluten free. Thanks for another great recipe

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Makrout a Louz - Algerian Almond Cakes

    Serving Size: 1 (921 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 127.4
     
    Calories from Fat 45
    35%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.4 g
    2%
    Cholesterol 14.1 mg
    4%
    Sodium 5.7 mg
    0%
    Total Carbohydrate 19.2 g
    6%
    Dietary Fiber 1.2 g
    4%
    Sugars 16.8 g
    67%
    Protein 2.5 g
    5%

    The following items or measurements are not included:

    limes, zest of

    sugar syrup

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