Makrout a Louz: Algerian Almond Cakes #2 – Tangy Lemon Diamonds

The first time I tasted Makrout a Louz, I was wandering through the bustling market in Algiers. The air was thick with the scent of spices and roasting coffee, but then a different fragrance cut through the noise—bright, almondy, and kissed with citrus. I followed my nose to a small stall where a woman was carefully arranging these exquisite diamond-shaped cakes on a tray. They were dusted in a cloud of powdered sugar, and when I bit into one, the delicate almond flavor, the subtle tang of lemon, and the melt-in-your-mouth texture transported me. It was more than just a sweet; it was a taste of Algerian hospitality and history, a memory I’ve cherished ever since. And now, I’m so thrilled to share this specific rendition of the recipe with you.

Recipe Overview

Here’s a quick rundown of what you can expect:

• Prep Time: 24 minutes
• Cook Time: 12-14 minutes
• Total Time: Approximately 40 minutes
• Yields: 30-35 diamond-shaped cakes
• Dietary Type: Vegetarian

Ingredients

These cakes use simple, readily available ingredients. Here’s what you’ll need:

For the Makrout:

• 3 cups ground almonds
• 1 cup granulated sugar
• Zest of 3 lemons, finely grated
• 3 small-medium eggs

To Roll:

• 3 tablespoons cornflour (maize or cornstarch)

To Decorate:

• 2 cups light sugar syrup (recipe follows)
• 2 1/2 cups icing sugar (confectioners sugar)

Equipment Needed

You won’t need any fancy equipment for this recipe. Here’s a list of essentials:

• Large mixing bowl
• Measuring cups and spoons
• Baking tray
• Parchment paper (optional)
• Fork
• Small saucepan

Instructions

Follow these step-by-step instructions for perfect Makrout a Louz:

1. Combine the Ingredients: In a large bowl, thoroughly mix the ground almonds, granulated sugar, and lemon zest. Traditionally, this is done by hand to ensure even distribution and to feel the texture of the mixture.
2. Add the Eggs: Incorporate the eggs into the almond mixture. Mix well until a cohesive dough forms. The dough should be pliable but not overly sticky. If it seems too dry, add a teaspoon of water at a time until it comes together.
3. Shape the Dough: Lightly dust your work surface with cornflour. Take the almond dough and gently roll it into a sausage shape, aiming for a thickness similar to a frankfurter or the average thumb – about an inch in diameter.
4. Cut into Diamonds: Using a sharp knife, cut the sausage into 3cm (approximately 1.2 inch) pieces. To create the signature lozenge or diamond shapes, cut at a slight angle.
5. Bake: Preheat your oven to 170°C (338°F). Place the diamond-shaped cakes on a baking tray. Bake on the middle shelf until they are set and still pale in color, about 12-14 minutes. It’s crucial that they do not become dark brown. Overbaking will result in dry, crumbly cakes. They should remain soft.
6. Make the Syrup (While Baking): While the cakes are baking, prepare the light sugar syrup. In a small saucepan, combine 2 cups of water and 1 cup of granulated sugar. Bring to a boil over medium heat, then reduce the heat and simmer for 10 minutes. The syrup should be light and slightly thickened.
7. Syrup Dip: Once the makrout have cooled slightly, dip them one by one into the warm sugar syrup. Use a fork to carefully lift each cake, allowing any excess syrup to drip off before proceeding to the next step.
8. Sugar Coating: Immediately after dipping in syrup, gently drop the cakes into a bowl filled with icing sugar. Coat them thoroughly.
9. Double Coating: After about 15 minutes, re-dip the cakes in the icing sugar for a second coating. This ensures a thick, beautiful layer of sweetness.
10. Presentation: Place each finished makrout into a small paper case or arrange them artfully on a serving platter.

Expert Tips & Tricks

• Almond Quality: Use high-quality, finely ground almonds for the best texture.
• Lemon Zest: Grate the lemon zest very finely to avoid any large pieces that could affect the cake’s texture.
• Dough Consistency: The dough should be pliable but not sticky. If it’s too dry, add a tiny bit of water at a time. If it’s too wet, add a little more ground almonds.
• Baking Time: Keep a close eye on the cakes while they’re baking. They should remain pale. Overbaking will result in a dry texture.
• Syrup Temperature: Make sure the syrup is warm, not hot, when you dip the cakes. This will allow them to absorb the right amount of sweetness without becoming soggy.
• Alternative Flavors: Traditionally these are made with lime zest, not lemon. Both are delicious, so feel free to choose based on your preference.

Serving & Storage Suggestions

Serve the Makrout a Louz at room temperature, preferably arranged on a decorative platter or individually in paper cases. They are perfect with a cup of strong coffee or mint tea.

To store, keep them in an airtight container at room temperature for up to 3 days. You can also freeze them before the syrup and icing sugar stage. When ready to serve, thaw them completely and then proceed with the syrup and sugar coating. This is a great way to prepare them in advance for special occasions.

Nutritional Information

Here’s an estimate of the nutritional content per serving (based on a yield of 30 cakes):

Nutrient	Amount per Serving	% Daily Value
Calories	127.4 kcal	N/A
Calories from Fat	45 g	36%
Total Fat	5.1 g	7%
Saturated Fat	0.5 g	2%
Cholesterol	14.1 mg	4%
Sodium	5.8 mg	0%
Total Carbohydrate	19.3 g	6%
Dietary Fiber	1.2 g	4%
Sugars	16.8 g	67%
Protein	2.5 g	5%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Coconut Almond Makrout: For a tasty and cost-effective variation, replace some of the ground almonds with desiccated coconut. Try a mix of 250g desiccated coconut and 100g ground almonds.
• Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
• Flavor Variations: Experiment with other citrus zests like orange or grapefruit for a different flavor profile. You could also add a touch of almond extract to enhance the almond flavor.
• Spice Infusion: Infuse the sugar syrup with spices like cardamom, cinnamon, or star anise for a warm, aromatic twist.

FAQs (Frequently Asked Questions)

Q: Can I use a food processor to mix the ingredients?

A: While you can use a food processor, mixing by hand is traditionally preferred for better control over the texture. Be careful not to over-process, as this can release too much oil from the almonds.

Q: How do I prevent the cakes from becoming too dry?

A: The key is to avoid overbaking. Bake them until they are just set and still pale. If your oven tends to run hot, reduce the temperature slightly or shorten the baking time.

Q: Can I make the dough ahead of time?

A: Yes, you can prepare the dough a day in advance and store it in the refrigerator. Bring it to room temperature before rolling and shaping.

Q: What if I don’t have cornflour?

A: You can use tapioca starch or potato starch as a substitute for cornflour.

Q: Can I use honey instead of sugar in the syrup?

A: While honey can be used, it will alter the flavor and color of the syrup. Sugar provides a cleaner, lighter taste that complements the almonds and lemon.

Final Thoughts

I truly hope you’ll give this recipe for Makrout a Louz a try. It’s a beautiful way to bring a taste of Algeria into your home and share a little piece of its culinary heritage with your loved ones. The combination of almond, lemon, and delicate sweetness is simply irresistible. Don’t be afraid to experiment with the variations and make it your own. And please, let me know how it turns out! I’d love to hear your thoughts and experiences with this delightful little cake. Besaha (bon appétit)!