Algerian Almond Cookies (Makroud el Louse)
مقروط اللوز makroud el louseSay it: mah-KROOD el LOOSS
Makroud el louse is the almond lover's version of Algeria's famous makroud: a tender little cookie built entirely on ground almonds, sugar and eggs, with no grain at all. The dough mixes up in minutes, is rolled into balls or crescents and baked only until just set, so the centres stay soft and chewy. While still warm, each one is tumbled in icing sugar, which sets into a snowy, lightly crackled shell. They appear at Eid, weddings and everyday tea tables, perfumed with orange zest and blossom water.
Algerian Almond Cookies (Makroud el Louse)
مقروط اللوز, makroud el louse
Pronounced mah-KROOD el LOOSS
- Serves
- 6
- Prep
- 20 min
- Cook
- 18 min
- Total
- 38 min
- Level
- Easy
Allergens: contains nuts, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Cookies
Coating
Method
Line two baking sheets with parchment paper and heat the oven to 350°F (175°C).
In a large bowl, stir together the ground almonds, granulated sugar, baking powder and orange zest until evenly mixed and no clumps of zest remain.
Beat the eggs lightly with the orange blossom water and vanilla, then pour into the dry mixture. Mix with a wooden spoon, then with your hands, until you have a soft, sticky, uniform dough that holds together when squeezed.
Cover the bowl and rest the dough for 20–30 minutes so the almonds absorb the liquid and it firms up enough to shape.
With lightly dampened hands, roll walnut-sized pieces (about 1 tbsp / 25 g each) into balls and flatten them slightly into discs about 1 inch (2.5 cm) thick. Space them 1 inch (2.5 cm) apart on the sheets; you should get 28–30 cookies.
Bake one sheet at a time for 15–18 minutes, until the cookies feel set on top, are pale gold and show fine cracks at the edges but still give slightly when pressed in the centre.
Leave on the sheet for 5 minutes, until warm but firm enough to handle, then roll each cookie generously in icing sugar until completely white.
Transfer to a rack to cool fully, then roll in icing sugar a second time so each one wears a thick, crackled coating before serving.
Regional variant: Makroud el louse b'el kawkaw (walnut version)
Replace half the ground almonds with finely ground walnuts and add 1/2 tsp ground cinnamon to the dry mix. Keep the eggs, sugar and orange blossom water the same, but cut the sugar slightly if the walnuts are very moist and fresh. Shape, bake and coat in icing sugar exactly as above.
Cook's notes
- Use very finely ground blanched almonds; a coarse meal gives a gritty, crumbly cookie.
- Take them out while the centres still feel soft — they firm up as they cool and stay chewy.
- Roll in icing sugar twice, once warm and once cold, for the classic crackled white finish.
Serve with
Strong mint tea, cardamom coffee or a glass of cold milk
Make ahead and storage
Keep in an airtight tin at room temperature for up to 1 week; dust with more icing sugar just before serving.
