Makrout el louz
Makrout El Louz is a jewel of Algerian pastry, a must-have during celebrations such as Eid al-Fitr, weddings, and baptisms. This delicious almond-based pastry, delicately flavored with lemon zest and orange blossom water, stands out with its diamond shape and slightly crisp exterior, revealing an ultra-soft, melt-in-the-mouth center.
Prepared with simple ingredients, ground or powdered almonds, sugar, and eggs, it is naturally gluten-free. Its name comes from “Louz”, which means almond in Arabic, and it is also called Makroud Msaker, referring to its generous coating of powdered sugar.
After being baked in the oven, it is soaked in syrup, then coated with powdered sugar, forming a thin, crisp shell. While relatively simple to make, it requires a bit of finesse to achieve that perfectly glazed finish. A true symbol of hospitality and tradition, Makrout El Louz is a timeless treat passed down through generations.
Table of Contents
Tips and tricks for a melting Makrout el louz
Even though the recipe is relatively simple, the result can fall short if certain details aren’t carefully followed.
Use good-quality, finely ground almond powder. You can also make it yourself by blanching whole almonds and grinding them with sugar, that’s what I usually do when preparing moroccan kaab el ghazal (gazelle horns).
The quantity of eggs will depend on their size, so you should beat them lightly and add them gradually until you achieve a soft almond dough that is not sticky. You should be able to form it into a log on the work surface without it sticking. There is no need to flour the surface.
Knead the almond paste well to melt the sugar, as this will give the Makrout El Louz its ultra-melting texture. You should no longer feel the sugar grains.
Bake just long enough for the Makrout to be slightly golden on the bottom, while remaining almost white on top. You can see the result in the photos of the preparation steps.
It is not necessary to boil the sugar syrup. Simply bring it to a simmer over medium heat while stirring to dissolve the sugar. Once the sugar has fully dissolved, remove from heat.
Allow both the syrup and the Makrouts to cool completely before glazing.
Ingredients:
NB: Find the printable recipe at the end of the article.
For 24 fairly large Makrouts (you can make them smaller)
For The Makrouts
- 400 g almond powder
- 200 g granulated sugar . You can use a little less
- Zest of 2 Yellow Lemons
- 2 eggs + 1 yolk (120 g total)
- 13 g butter (1 heaping teaspoon)
- 1 tablespoon orange blossom water
For the syrup
- 250 g sugar
- 175 ml water
- 2 tablespoons orange blossom water
Finish
- 350 g powdered sugar +/- (preferably very fine)
Preparation steps :
In a bowl, mix the almond powder with the sugar, lemon zest, butter, and orange blossom water. You can add a few drops of bitter almond extract to enhance the almond flavor.
Mix the 2 eggs and the yolk, then add them gradually to combine the ingredients into a soft dough that can be easily rolled into a ball.
Knead the almond paste well each time before adding more egg. This allows you to control the texture. I had a little egg left at the end (about 15g). Knead the almond paste for 2 minutes or more to dissolve the sugar grains.
You should be able to form a roll that doesn’t stick and doesn’t crack. The dough won’t stick to the work surface and will be soft and smooth.
Divide the dough into 4 balls and form each into a roll about 25 cm long. Each roll should be 2.5 to 3 cm wide.
Preheat the oven to 175°C (static heat, top and bottom).
Cut the dough into diamonds using the first one as a model to ensure all the Makrouts are the same size. Tap the cut sides of each diamond on the work surface to smooth them.
Place the Makrouts on a baking sheet lined with parchment paper and bake for about 17 minutes. The cakes should become slightly golden on the bottom while remaining pale on top to preserve their softness, as shown in the photo below.
Remove the Makrouts from the oven and place them on a wire rack to stop the cooking. Let them cool completely before glazing.
Prepare the Soaking Syrup
You can prepare the syrup before or during the baking of the Makrouts.
Mix the water and sugar in a saucepan and bring to a boil over medium heat. Stir occasionally to help the sugar dissolve. When the sugar is completely dissolved, remove from heat and add the orange blossom water. Let it cool before proceeding with the glazing.
Sift the powdered sugar into a large plate. Dip 4 to 5 Makrouts into the syrup, turning them to soak well on all sides. Drain them in a colander, then roll them in the powdered sugar. Coat them well.
Leave them in the plate covered with powdered sugar for about ten minutes. Then, remove the excess powdered sugar by rubbing the diamond against your hand, then pass your hand over the top and sides to smooth. Place the glazed Makrouts on the wire rack.
Once you have finished glazing all the diamonds, let them dry for 1 hour. After this time, pass them again through the sifted powdered sugar and smooth them well. I use a Kleenex for a smooth finish on top.
Place the Makrouts El Louz in paper cases. For an event like a baptism, you can place them in small gift boxes.
You can store the Makrouts El Louz in an airtight container for 1 to 2 weeks in a dry place, away from humidity.
If you enjoy Algerian pastries, the next recipe will be Mchewek with almonds, another Algerian cake made with almonds.
Makrout El Louz - Algerian Almond Cookies
INGREDIENTS
For 24 fairly large Makrouts (you can make them smaller)
For The Makrouts
- 400 g almond powder
- 200 g granulated sugar . You can use a little less
- Zest of 2 Yellow Lemons
- 2 eggs + 1 yolk (120 g total)
- 13 g butter 1 heaping teaspoon
- 1 tablespoon orange blossom water
For the syrup
- 250 g sugar
- 175 ml water
- 2 tablespoons orange blossom water
Finish
- 350 g powdered sugar +/- preferably very fine
PREPARATION
- In a mixing bowl, mix the almond powder with the sugar, lemon zest, butter, and orange blossom water. You can add a few drops of bitter almond extract to enhance the almond flavor.
- Mix the 2 eggs and the yolk, then add them gradually to combine the ingredients into a soft dough that can be easily rolled into a ball.
- Knead the almond paste well each time before adding more egg. This allows you to control the texture. I had a little egg left at the end (about 15g). Knead the almond paste for 2 minutes or more to dissolve the sugar grains.
- You should be able to form a roll that doesn't stick and doesn't crack. The dough won't stick to the work surface and will be soft and smooth.
- Divide the dough into 4 balls and form each into a roll about 25 cm long. Each roll should be 2.5 to 3 cm wide.
- Preheat the oven to 175°C (static heat, top and bottom).
- Cut the dough into diamonds using the first one as a model to ensure all the Makrouts are the same size. Tap the cut sides of each diamond on the work surface to smooth them.
- Place the Makrouts on a baking sheet lined with parchment paper and bake for about 17 minutes. The cookies should become slightly golden on the bottom while remaining pale on top to preserve their softness, as shown in the photo below.
- Remove the Makrouts from the oven and place them on a wire rack to stop the cooking. Let them cool completely before glazing.
Prepare the Soaking Syrup
- You can prepare the syrup before or during the baking of the Makrouts.
- Mix the water and sugar in a saucepan and bring to a boil over medium heat. Stir occasionally to help the sugar dissolve. When the sugar is completely dissolved, remove from heat and add the orange blossom water. Let it cool before proceeding with the glazing.
- Sift the powdered sugar into a large plate. Dip 4 to 5 Makrouts into the syrup, turning them to soak well on all sides. Drain them in a colander, then roll them in the powdered sugar. Coat them well.
- Leave them in the plate covered with powdered sugar for about ten minutes. Then, remove the excess powdered sugar by rubbing the diamond against your hand, then pass your hand over the top and sides to smooth. Place the glazed Makrouts on the wire rack.
- Once you have finished glazing all the diamonds, let them dry for 1 hour. After this time, pass them again through the sifted powdered sugar and smooth them well. I use a Kleenex for a smooth finish on top.
- Place the Makrouts El Louz in paper cases. For an event like a baptism, you can place them in small gift boxes.
- You can store the Makrouts El Louz in an airtight container for 1 to 2 weeks in a dry place, away from humidity.
- If you enjoy Algerian pastries, the next recipe will be Mchewek with almonds, another Algerian cake made with almonds.
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