Makrout a Louz - Algerian Almond Cakes

Recipe by Um Safia
READY IN: 50mins

INGREDIENTS

Nutrition
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DIRECTIONS

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