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Makrout el Louz (sometimes spelled “Maqroud el Louz”) is a refined Algerian specialty distinct from its semolina namesake. Rather than using wheat or semolina, this delicate cake is built almost entirely on almonds. The dough is a simple almond paste, subtly flavored with lemon zest and orange blossom water. After baking to a pale gold, the cakes are softened with a rosewater-scented syrup and generously rolled in fine powdered sugar. The result is a cake that looks unassuming but tastes sublime: a tender, melt-in-your-mouth confection with a crisp sugar crust giving way to a moist, buttery almond core.
Traditionally hailing from the Algiers region, makrout el louz is often served during special occasions like Eid al-Fitr, weddings, or family celebrations. It might remind one of other almond treats (like fondant almond cookies or petit fours) but its signature sugar glaze sets it apart. The interplay of citrus zest, pure almonds and syrup makes every bite rich and aromatic. Unlike heavier pastries, these cakes feel light yet deeply flavored.
One great thing about makrout el louz is its simplicity and speed. The dough comes together in minutes, no rolling or layering needed. After a short bake and soak, you have an elegant dessert ready to impress. Follow this easy recipe to make Makrout el Louz and experience a piece of Algerian pastry art.
24
servings15
minutes20
minutes150
kcalThis recipe makes about 24 diamond-shaped almond cakes. The dough is made by mixing finely ground almonds with sugar, lemon zest, orange blossom water and eggs to bind. After shaping into logs and cutting into diamonds, bake until just set (not browning). Separately, simmer a thin syrup of sugar, water and orange blossom water. Dunk the hot cakes into the syrup, then immediately toss them in a bowl of sifted powdered sugar. The finished Makrout el Louz have a crisp powdered-sugar coating and a soft, almond-rich center. They are delightful with mint tea or as part of an Algerian dessert selection.
Almond Powder: 400 g (about 3 cups) – finely ground blanched almonds form the entire base. (For coarser texture, use a mix of almond and pistachio flour.)
Granulated Sugar: 200 g (about 1 cup) – mixed into the almonds for sweetness. (Reduce to 150 g for less sweetness.)
Lemon Zest: Zest of 2 lemons – fresh zest adds brightness. (Orange zest can be used for a milder citrus note.)
Eggs: 2 whole eggs + 1 egg yolk – about 120 g total. The eggs bind the paste. (Use pasteurized eggs for safety if concerned.)
Unsalted Butter: 1 heaping teaspoon (about 15 g) – melted into the dough for richness. (You can skip butter if almond paste is moist enough.)
Orange Blossom Water: 1 tablespoon – for fragrance. (Optionally replace with rose water or 1 teaspoon almond extract.)
Sugar (for syrup): 250 g (about 1¼ cups) – combined with water to make soaking syrup.
Water (for syrup): 175 ml (¾ cup) – to dissolve the sugar.
Orange Blossom Water (syrup): 2 tablespoons – added to the syrup after boiling.
Powdered Sugar: ~350 g (12 oz) – for coating. (Use very finely milled icing sugar.)
Mix Dough: In a bowl, combine almond powder, granulated sugar, and lemon zest. Stir in melted butter and orange blossom water. Beat the eggs and yolk together, then add gradually to the almond mixture. Mix until it forms a soft, slightly sticky dough. If it seems dry, add a tiny bit more orange blossom water or egg. (Time: 5 min)
Form Logs: Divide the dough into 4 equal portions. Roll each into a log about 25 cm (10 inches) long and 2.5–3 cm (1 inch) wide. Smooth seams by rolling gently under your palms.
Preheat Oven: Preheat to 350°F (175°C). Line a baking sheet with parchment.
Cut Diamonds: Transfer a log onto the sheet. With a sharp knife, slice it diagonally into diamonds (about 4–5 cm long). Gently press each cut end on the work surface to smooth any cracks. Repeat for all logs. (Time: 5 min)
Bake: Bake in the preheated oven for about 15–20 minutes. They should remain very pale on top and only slightly golden at the bottom. Watch carefully – do not brown the tops (overbaking will dry them out). (Time: 15–20 min)
Prepare Syrup: In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat and stir in the 2 tbsp orange blossom water. Let cool slightly. (Time: 5 min)
Soak & Coat: Once the almond cakes come out of the oven, immediately dip each diamond into the warm syrup, making sure each is fully coated. Let excess syrup drip off, then quickly roll it in powdered sugar (use a bowl of sugar or a sieve to dust generously). Place coated cakes on a rack. Work quickly – the cakes will absorb the syrup best when hot.
Finish Sugar Coating: When all pieces are coated and slightly cooled, you can sift extra powdered sugar over them or gently re-roll any sticky spots to ensure an even white crust. The surface should form a thin, crisp sugar layer.
Serve: Arrange the sugar-dusted Makrout el Louz on a plate or in paper cups. These are best served fresh or the next day, as they soften slightly.
Calories | Carbs | Fat | Protein | Allergens |
150 kcal | 19 g | 7 g | 3 g | Contains: Almonds, Egg |
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