Makrout a Louz - Algerian Almond Cakes #2

Recipe by Um Safia
READY IN: 24mins




  • Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
  • Dust work top with a little cornflour and roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb!
  • Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.
  • Bake on middle shelf at approx 170c until set & still pale - about 12-14 minutes THEY SHOULD NOT BE DARK.
  • 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. Re-dip with sugar 15 mins later and pop into paper cases.
  • For the syrup you can make it easily by putting 2 cups of water 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.