Makroud El Louse (Algerian Almond Cookies)

Found online, posting for ZWT6 (NA*ME/Algeria).

• Ready In: 30 mins
• Serves: 10-12
• Yields: 20-24 cookies

Ingredients

• 1 1⁄4 lbs  almonds, whole, blanched
• 1  cup sugar
• 2  eggs, beaten lightly
• 2  cups water
• 1⁄2 cup sugar
• 1  tablespoon orange flower water
• 3  cups confectioners' sugar

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.