Makrout a Louz - Algerian Almond Cakes #2

Ingredients

• 3 cups ground almonds
• 1 cup granulated sugar
• 2 lemons, zest of, finely grated
• 4 small eggs
• cornflour (maize or cornstarch)
• light sugar syrup
• icing sugar (confectioners sugar)

Directions

1. 1

   Place all ingredients in a large bowl and mix well - traditionally with your hand.

2. 2

   Dust work top with a little cornflour and roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb!

3. 3

   Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.

4. 4

   Bake on middle shelf at approx 160-180c until very lightly golden. THEY SHOULD NOT BE DARK.

5. 5

   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.

6. 6

   For the syrup you can make it easily by putting 2 cups of water and 1 cup of sugar in a pan and boiling for 10 minutes It needs.

7. 7

   to be nice and light - just enough to hold the icing sugar on.