Almond Delight Diamonds
Indulge in the rich and tangy flavors of these exquisite Almond Delight Diamonds, a beloved treat from Algeria! Made with finely ground almonds, zesty lime, and light syrup, these delightful cakes are molded into diamond shapes for a beautiful presentation. They're not only easy to prepare but also perfect for festive occasions, like Eid, or simply when you want to impress your family and friends. The subtle crunch and sweetness of the icing sugar create a mouthwatering contrast with the soft almond texture, making them a favorite for all ages. Feel free to experiment with variations, such as adding desiccated coconut, for an extra tropical twist. Best of all, these treats can be made in advance, frozen, and finished with syrup and sugar right before serving, which takes the stress out of your holiday preparations!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Ground almonds
3 cups (measured)
Granulated sugar
1 cup (measured)
Limes
4 (zest finely grated)
Medium eggs
3 (beaten)
Cornflour (maize or cornstarch)
3 tablespoons (use for dusting)
Light sugar syrup
2 cups (prepared from water, halved lime, and sugar)
Icing sugar (confectioners sugar)
2 1/2 cups (for coating)
Instructions
1
Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper.
2
In a large mixing bowl, combine the ground almonds, granulated sugar, lime zest, and eggs. Mix together thoroughly using your hands until a cohesive dough forms.
3
Dust a clean work surface with a little cornflour. Divide the dough into four equal portions. Roll each portion into a sausage shape, approximately the thickness of a frankfurter.
4
Using a sharp knife, cut the rolled dough into 3 cm pieces at an angle to form diamond or lozenge shapes.
5
Place the diamonds on the lined baking tray, ensuring they have space to rise slightly. Bake in the preheated oven for about 12-15 minutes, until set but still pale. Avoid browning the tops.
6
Once baked, allow the diamonds to cool slightly. Prepare the syrup by boiling water, halved lime, and sugar in a saucepan for 10 minutes until light and syrupy.
7
Using a fork, dip each diamond into the warm syrup, allowing excess syrup to drip off before rolling them in icing sugar. Place the coated diamonds in paper cases.
8
For a lovely presentation, re-dip the sugar 5 minutes later for an extra sparkling finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Almond Delight Diamonds?
Almond Delight Diamonds are traditional Algerian almond cakes flavored with lime and coated in a sweet sugar syrup and icing sugar finish.
Where does this recipe originate from?
This recipe is a beloved treat from Algeria, often served during festive occasions.
What are the primary ingredients?
The main ingredients include ground almonds, granulated sugar, lime zest, eggs, cornflour, and icing sugar.
What temperature should I preheat my oven to?
Preheat your oven to 170 degrees Celsius or 340 degrees Fahrenheit.
How long do the diamonds need to bake?
The diamonds should bake for approximately 12 to 15 minutes until set but still pale.
What is the correct texture for the baked diamonds?
They should be set and firm to the touch but avoid browning the tops to keep them soft.
How do I shape the dough into diamonds?
Roll the dough into sausage shapes about the thickness of a frankfurter, then cut at an angle into 3 cm pieces.
Can I make these treats in advance?
Yes, you can bake them ahead of time, freeze them, and finish with syrup and sugar right before serving.
How do I prepare the sugar syrup?
Boil water, a halved lime, and sugar in a saucepan for 10 minutes until it becomes light and syrupy.
When should I dip the cakes into the syrup?
Dip each diamond into the warm syrup using a fork after they have cooled slightly from the oven.
What is the secret to a sparkling sugar finish?
For a beautiful presentation, re-dip the diamonds in icing sugar about 5 minutes after the first coating.
Can I add other flavors to this recipe?
Yes, feel free to experiment with variations such as adding desiccated coconut for a tropical twist.
What type of sugar is used for the coating?
Icing sugar, also known as confectioners sugar, is used for the outer coating.
Is a mixer required for this dough?
No, you can combine the ground almonds, sugar, zest, and eggs thoroughly using your hands.
Why is cornflour used in this recipe?
Cornflour is used to dust your work surface to prevent the almond dough from sticking.
How many eggs are needed for the recipe?
The recipe calls for 3 medium beaten eggs to bind the dough.
Should the lime zest be fine or coarse?
The zest from 4 limes should be finely grated to ensure even flavor distribution.
How much ground almonds are required?
You will need 3 cups of measured ground almonds for this recipe.
Are these suitable for Eid celebrations?
Yes, these are perfect for festive occasions like Eid or other holidays.
What should I use to line the baking tray?
Line your baking tray with parchment paper to prevent the cakes from sticking.
Do these cakes have a crunch?
They have a subtle crunch from the icing sugar coating that contrasts with the soft almond interior.
What size should each diamond piece be?
Each piece should be cut into approximately 3 cm lengths at an angle.
Can I use lime juice instead of zest?
While zest provides the primary flavor in the dough, the syrup uses halved limes for acidity and aroma.
How do I serve Almond Delight Diamonds?
Once coated in sugar, place the diamonds in small paper cases for a professional look.
What happens if I overbake them?
Overbaking may cause them to become too hard; it is best to remove them while they are still pale.
Is this recipe easy for beginners?
Yes, the instructions are straightforward and the dough is easy to handle.
How much icing sugar is needed for the coating?
The recipe uses 2 and a half cups of icing sugar for a thorough coating.
What kind of syrup is used for dipping?
A light sugar syrup made from water, sugar, and halved lime is used.
Can these be frozen after they are coated in sugar?
It is recommended to freeze them before the syrup and sugar stage for the best texture upon serving.
How many portions do I divide the dough into before rolling?
Divide the dough into four equal portions to make it easier to roll into sausage shapes.