• 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.