Makroud el Louse (Algerian Almond Cookies)
Algeria
Rédacteur en chef
London, United Kingdom ·
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London, United Kingdom ·
Makroud el louse is the almond version of makroud, and it is a genuinely different cookie from the one that name usually brings to mind. Ordinary makroud is a semolina pastry stuffed with date paste and deep-fried, then soaked in syrup. Makroud el louse has no semolina, no dates and no frying: it is ground almonds, sugar and egg, shaped, baked, dipped in an orange-flower syrup and rolled in icing sugar. "Louse" is the Algerian word for almond, so the name simply distinguishes the almond one. Both are cut on the diagonal into the same lozenge shape, which is where the shared name comes from, makroud derives from the Arabic for something cut at an angle. The shape is the family resemblance; the ingredients are not. Because there is no flour in the dough, this version is naturally gluten-free, which is unusual among North African pastries and is worth knowing if you need it. One caution: the source's own instructions send you to a floured work surface, which would undo that. Use icing sugar or a little extra ground almond instead. These are keeping cookies. Sealed in a tin they hold for over a month, which is why they are made in quantity for Eid, Ramadan and weddings rather than a few at a time.
Makroud el louse is an Algerian almond cookie, dipped in sugar syrup scented with orange flower water and coated in icing sugar. It shares its name and lozenge shape with the semolina-and-date makroud but is made without semolina or dates.
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Heat the oven to 350°F / 180°C.
Blitz the almonds and the cup of sugar in a food processor until the almonds are finely ground. Tip into a bowl.
Make a well in the centre, pour in the beaten eggs and work them in with a wooden spoon until the dough starts to come together, then knead by hand until smooth.
Divide the dough into four. Roll each piece into a rope about 3/4 inch thick on a clean surface dusted with icing sugar or ground almonds, not flour, which would defeat the point of a flourless cookie.
Flatten each rope with your palm to about 1/2 inch thick, then cut it on the diagonal into 1 inch lozenges. Set them on an ungreased baking sheet.
Bake for 12 to 15 minutes, until lightly browned on top. Cool completely on racks.
While they bake, bring the water and the half cup of sugar to a rapid boil, stirring to dissolve. Let it boil hard for 10 to 15 minutes, then cool to room temperature and mix in the orange flower water.
Dip each cooled cookie in the syrup to wet it, then toss it in the icing sugar to coat thoroughly. Set on a rack to dry.
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