Lemon Makrout a Louz - Algerian Almond Delights
Indulge in the vibrant flavors of our Lemon Makrout a Louz, irresistible diamond-shaped almond cakes that bring a burst of citrusy tang to your palate. Infused with the zest of fresh lemons, these delightful treats are not only easy to prepare but are sure to impress your family and friends. Ideal for celebrating Eid or any festive occasion, they can be conveniently made in advance and frozen until needed. With the added versatility of a coconut and almond blend for a unique twist, these cakes offer both deliciousness and affordability. Experience a taste of Algeria with every bite of these sweet, syrup-drenched confections, perfectly dusted with icing sugar. A delightful addition to any dessert table!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Ground almonds
3 cups (None)
Granulated sugar
1 cup (None)
Lemons
3 (Zest finely)
Medium eggs
3 (None)
Cornflour (maize or cornstarch)
3 tablespoons (For dusting)
Light sugar syrup
2 cups (Prepare by boiling sugar and water)
Icing sugar (confectioners sugar)
2.5 cups (For coating)
Instructions
1
In a large mixing bowl, combine the ground almonds, granulated sugar, lemon zest, and eggs. Mix thoroughly using your hands until the mixture is well combined and cohesive.
2
Lightly dust your work surface with cornflour. Shape the mixture into a long sausage approximately the thickness of a frankfurter.
3
Using a sharp knife, slice the sausage into 3 cm pieces at a slight angle to form lozange or diamond shapes.
4
Preheat your oven to 170°C (340°F) and place the diamond shapes on a baking tray lined with parchment paper.
5
Bake in the middle shelf for 12-14 minutes or until set and pale in color. Do not allow them to darken.
6
Once slightly cooled, carefully drop each diamond into the prepared light sugar syrup, allowing excess syrup to drip off onto a fork.
7
After dipping in syrup, roll the cakes in icing sugar for an even coating. For an extra sweet touch, re-dip in sugar after 15 minutes.
8
Serve in paper cases or store in an airtight container until ready to enjoy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Makrout a Louz?
Lemon Makrout a Louz are traditional Algerian diamond-shaped almond cakes that feature a vibrant citrus flavor from fresh lemon zest.
What are the primary ingredients in this recipe?
The main ingredients include ground almonds, granulated sugar, fresh lemon zest, medium eggs, cornflour, light sugar syrup, and icing sugar.
On what occasions are these almond delights usually served?
They are ideal for celebrating Eid, festive occasions, or as a delightful addition to any dessert table.
How many lemons are required for this recipe?
The recipe calls for the finely grated zest of 3 lemons.
What is the suggested baking temperature?
Preheat your oven to 170 degrees Celsius or 340 degrees Fahrenheit.
How long should the Makrout a Louz bake?
Bake them in the middle shelf for 12 to 14 minutes or until they are set and pale in color.
Can I make these treats in advance?
Yes, they can be conveniently made in advance and even frozen until they are needed.
Is there a variation for this recipe?
Yes, you can use a coconut and almond blend for a unique twist that is both delicious and affordable.
How do I shape the almond mixture?
Shape the mixture into a long sausage approximately the thickness of a frankfurter on a cornflour-dusted surface.
How do I cut the dough into the traditional shape?
Use a sharp knife to slice the sausage into 3 cm pieces at a slight angle to form lozenge or diamond shapes.
What is the purpose of cornflour in this recipe?
Cornflour is used for dusting the work surface to prevent the almond mixture from sticking.
How do I apply the sugar syrup?
Carefully drop each slightly cooled diamond into the prepared light sugar syrup and allow the excess to drip off using a fork.
What is the final coating for these cakes?
The cakes are rolled in icing sugar (confectioners sugar) for an even and sweet coating.
How can I make the cakes extra sweet?
For an extra sweet touch, you can re-dip the cakes in icing sugar after 15 minutes of the initial coating.
What should I do if the cakes start to darken in the oven?
You should avoid letting them darken; they should remain pale in color to maintain the correct texture.
How many eggs are used to bind the almond mixture?
The recipe requires 3 medium eggs.
What is the best way to store Lemon Makrout a Louz?
Store them in an airtight container to keep them fresh until you are ready to enjoy them.
Should the cakes be served in a specific way?
It is recommended to serve these almond delights in small paper cases.
How much ground almond is needed?
The recipe specifies 3 cups of ground almonds.
How much granulated sugar goes into the dough?
The dough mixture requires 1 cup of granulated sugar.
How much icing sugar is needed for coating?
You will need 2.5 cups of icing sugar for the final coating process.
What type of syrup is used for dipping?
A light sugar syrup, prepared by boiling sugar and water, is used.
How much cornflour should I use for dusting?
Approximately 3 tablespoons of cornflour are needed for dusting the work surface.
Are these cakes syrup-drenched?
Yes, they are sweet, syrup-drenched confections that offer a burst of citrusy tang.
What is the texture of the cakes after baking?
The cakes should be set and firm enough to handle but still pale and tender.
Is it necessary to mix the ingredients by hand?
The instructions suggest mixing thoroughly using your hands until the mixture is cohesive.
Can I substitute icing sugar with other sugars for coating?
Icing sugar or confectioners sugar is recommended to achieve the traditional snowy, even coating.
What shelf should I use in the oven?
The middle shelf is recommended for even baking.
How much syrup should I prepare?
The recipe calls for 2 cups of light sugar syrup.
Are these suitable for people looking for affordable treats?
Yes, especially with the coconut and almond blend variation, they are described as an affordable yet impressive dessert.