23/01/2025
Makroud el Louse
Till I made this cookie I was certain of the impending doom. Who in their right mind would dip freshly baked cookie in sugar syrup and then coat it with confectioners’ sugar? Then I braced myself like Mohanlal in Manichithrathazhu who says “I’m going to break all conventional concepts of psychiatry!”, I was going to break all conventional concepts of baking, wherein post baking you protect the baked good from moisture. (dramatic much!)
But then, these Algerian cookies turned out to be the most delicious cookies I ever baked, like magic! The syrup and sugar solidifies and forms a beautiful crust, that renders a slight, ever so light crunch when you bite into these almond cookies with a light flavour of orange and lemon. Gosh! I’m writing this and can’t stop sighing on how delicious they were! And they look every bit breathtaking as they taste. Whenever I try a recipe and it turns so delicious, all I can think is… Who made this recipe? How did they even come up with this? But that’s a totally different story isn’t it. For now let’s enjoy this lovely Algerian fare!
3 cups almond flour
1 cup powdered sugar
3 tbsp melted butter
Zest of 2 lemons
1/4 cup flour for rolling
For syrup
1 cup water
1 cup sugar
1 tbsp orange juice
For rolling
2 cups confectioners’ sugar/icing sugar
Mix almond flour, sugar, eggs, butter and zest in a large bowl. Knead slightly to a dough. Don’t overwork the dough. Cut into 4 equal portions, roll each portion into a thick roll. Slightly flatten and cut into pieces diagonally. Bake in a pre-heated oven at 170 degree C for 12-15 minutes. It shouldn’t turn brown. While it’s baking make a simple syrup with sugar, water. Bring it to boil, off the flame and add the juice. Once the cookie cools, dip it into the syrup, then quickly roll it in the icing sugar. And you have your delicious Makroud el Louse!
