Makrout A Louz Algerian Almond Cakes 2 Recipes

MAKROUT A LOUZ - ALGERIAN ALMOND CAKES

Steps:

• Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
• Dust work top with a little cornflour, seperate the dough into 1/4's and then roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb!
• Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.
• Bake on middle shelf at approx 170°C until set but still pale in colour. THEY SHOULD NOT BE golden.
• When cooled slightly, drop one by one into the syrup. Hold on a fork and allow excess to dribble off before slowly dropping into the sugar.
• Re-dip with sugar 5 mins later and pop into paper cases.
• For the syrup you can make it easily by putting 2 cups of water, a halved lime and 1 cup of sugar in a pan and boiling for 10 minutes. It needs to be nice and light - just enough to hold the icing sugar on.

MAKROUT (ALGERIAN SEMOLINA PASTRIES)

Steps:

• Combine semolina, oil, butter, and salt in a large bowl. Rub the grains of semolina between your fingers, so that all the grains are well coated. Cover with a kitchen towel and set aside. Let it rest like this for at least 2 hours, but ideally overnight. The mixture should be like wet, oily sand in the morning.
• Combine warm water and orange blossom water when you are ready to make the makrout. Slowly add mixture to the semolina mixture along with flour and vanilla sugar and knead into a soft dough. Add just enough liquid for a soft, smooth dough. Don't overwork the dough-- knead it just enough to have a smooth and flexible dough that can easily be shaped into a ball. Set dough aside.
• Combine ground almonds, sugar, vanilla sugar, cinnamon, and almond extract in a bowl for the filling. Roll mixture into 2 long logs and set aside.
• Divide semolina dough into 2 balls, then flatten to pat into a rectangle, about 3 times the width of your filling logs. Press down in the center of the rectangle with your fingers to form an indentation. Set filling log into the indentation. Fold dough over the filling and press the edges together to seal. Roll the log back and forth gently to shape the dough around the filling and smooth log into a uniform shape. You can cut the logs in half for easier handling.
• Cut each log into diagonal pieces, creating diamond-like shapes. Reshape the cut ends to have a nice uniform look. Set the makrout aside to rest, as you heat up a deep, heavy saucepan with oil - about 3 fingers deep.
• Combine honey and orange flower water in a small saucepan for the syrup. Heat over low heat until just below simmering and keep warm.
• Once the oil is hot, deep-fry makrout in small batches until golden on all sides, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Continue frying until all the dough pieces are cooked.
• Dip fried makrout into the hot honey syrup and submerge in the syrup for about 1 minute. Remove and drain on wire racks. Repeat the process, dunking each makrout into the syrup a second time. Remove and drain on wire racks. Sprinkle with sesame seeds, if using.

LITTLE ALMOND CAKES

Steps:

• Preheat oven to 180 degree C.
• Line a 12 cup muffin tray with paper liners, or use a patty cake tray with approx.
• 18 holes and line with paper liners.
• Beat the eggs and sugar with an electric beater until mixture thickens to the consistency of thickened cream.
• Fold in the ground almonds, lemon rind and flour.
• Spoon the mixture into the cases.
• Press one square of chocolate into the centre of each cake so the the chocolate is completely surrounded by the batter.
• Bake for 20-25 minutes.
• Cool and dust with sugar to serve.

MAKROUD EL LOUSE (ALGERIAN ALMOND COOKIES)

Steps:

• Preheat oven to 350°F.
• Place the almonds and sugar in a food processor and process until the almonds are finely pulverized. Remove to a bowl.
• Make a well in the center of the almonds and stir in the eggs with a wooden spoon until the dough starts to come together. Then knead the dough with clean hands until smooth.
• Cut the dough into 4 equal portions and remove to a floured work surface. Roll one portion out into a rope about 3/4 inch in diameter. Press down with your palm to flatten the rope to about 1/2-inch thickness. Cut the rope on a diagonal into 1-inch pieces and remove to an ungreased cookie sheet. Repeat with the remaining dough.
• Bake cookies for about 12-15 minutes, or until they are lightly browned on top. Remove to racks and cool completely.
• While the cookies bake, bring the water and 1/2 cup sugar to a rapid boil in a saucepan over high heat. Stir to dissolve sugar and let boil for 10-15 minutes. Remove and cool to room temperature. Stir in the orange flower water.
• Put powdered sugar in a large bowl. To finish, dip each cookie first in the sugar syrup to wet. Then toss each cookie in the confectioner's sugar to coat well. Place on a rack to dry and repeat with the rest of the cookies.
• Variations:.
• Add 1 tablespoon lemon zest to the almond dough if you like.
• If you are unable to find orange flower water to flavor the syrup, try using 1 teaspoon of lemon essence instead.

SCANDIA KRANSEKAKE/KRANSAKAKE

Steps:

• Break almond paste into small pieces.
• Mix in well 3/4 cup of sugar.
• Add unbeaten egg whites, mix.
• Add rest of sugar, mix.
• Grease rings and flour heavily.
• Bake at 325 for 13-15 minutes.