Makrout a Louz Algerian Almond Cakes
Delight your senses with Makrout a Louz, the quintessential Algerian almond cakes that embody the perfect balance of sweetness, texture, and fragrance. These tender, bite-sized treats are crafted from a luxurious blend of blanched almond flour, a hint of all-purpose flour, and granulated sugar, all brought together by the floral essence of orange blossom water. Baked to a delicate golden hue and bathed in a warm orange blossom syrup, each cake is a moist and aromatic masterpiece. Topped with a dusting of powdered sugar, they’re as stunning as they are delicious. With just 30 minutes of preparation and a simple yet elegant diamond-shaped presentation, these melt-in-your-mouth delights make an ideal dessert for festive gatherings or a cozy tea-time indulgence. Perfectly encapsulating the flavors of North African cuisine, Makrout a Louz brings a slice of Algerian heritage straight to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Blanched almond flour
- 125 grams Granulated sugar
- 50 milliliters Orange blossom water
- 50 grams All-purpose flour
- 2 large Egg whites
- 100 grams Powdered sugar
- 150 milliliters Orange blossom syrup
- 1 tablespoon Vegetable oil (for greasing)
Instructions
Preheat your oven to 160°C (320°F) and lightly grease a baking tray with vegetable oil.
In a large mixing bowl, combine the almond flour, granulated sugar, and all-purpose flour.
Gradually add the orange blossom water to the dry mixture, mixing with your hands or a wooden spoon until the mixture forms a smooth and pliable dough.
In a separate bowl, lightly whisk the egg whites until frothy. Add the whisked egg whites to the almond dough and continue kneading until fully incorporated.
Dust a clean surface with powdered sugar and roll out the dough to a thickness of about 1.5 cm (half an inch).
Cut the dough into diamond shapes or rectangles using a knife or a pastry cutter.
Place the shaped dough pieces onto the prepared baking tray, leaving a small gap between each piece.
Bake in the preheated oven for 15-20 minutes, or until the edges of the cakes are lightly golden. Be careful not to overbake to ensure the cakes remain soft and tender.
While the cakes are baking, warm the orange blossom syrup slightly in a small saucepan over low heat (do not boil).
Once the cakes are removed from the oven, allow them to cool for 5 minutes before dipping each piece into the warm orange blossom syrup, ensuring they are fully coated.
Place the syrup-coated cakes on a wire rack to drain any excess syrup and allow them to fully cool and set.
Once cooled, dust the cakes lightly with powdered sugar before serving. Store in an airtight container for up to one week.
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 419.4 g | 153% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 344.9 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1837 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
