Makroud el Louse
Makroud el Louse is one of the classic dishes in the cookie tradition of Algeria. · Algeria
Makroud el Louse is one of the classic dishes in the cookie tradition of Algeria.
About Makroud el Louse
Makroud el Louse is one of the classic dishes in the cookie tradition of Algeria. It is typically made with eggs, almonds and sugar.
🏛️ History & Culture
Makroud el Louse, meaning "almond makroud," is a beloved Algerian sweet whose exact origins are debated, though it likely evolved from the broader North African tradition of semolina-based pastries influenced by Andalusian and Ottoman culinary practices. The name distinguishes it from the more common date-filled makroud, as this version centers on a rich almond paste, often scented with orange blossom water, and is typically shaped into diamonds or fingers.
Regional variations appear across the Maghreb, with Algerian and Tunisian versions differing in the ratio of semolina to almonds, the use of honey or sugar syrup for soaking, and the addition of spices like cinnamon or cardamom. In Algeria, makroud el louse is a festive treat, especially served during Eid, weddings, and family gatherings, where its labor-intensive preparation reflects hospitality and the cultural importance of sweets in social rituals.
🍳 How to make Makroud el Louse
AI-assisted, not kitchen-testedMakroud el Louse (Algerian Almond Egg Cookies)
A classic Algerian cookie from the country's rich pastry tradition, Makroud el Louse is made simply from eggs, ground almonds, and sugar. The result is a chewy, marzipan-like biscuit with a crisp sugar crust and a soft, almost fudge-like center.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 20 cookies
- Difficulty
- Easy
Recipe ingredients
- 500 g (1 lb 2 oz) ground almonds (almond meal), blanched almonds, finely ground; do not use almond flour made with skins
- 300 g (1⅓ cups) granulated sugar, plus extra for rolling
- 3 large eggs, room temperature
- 1 whole egg yolk, for brushing tops
- 1 tsp lemon zest, finely grated, optional but traditional
- 1 pinch salt
- 1 tsp icing sugar, optional, for dusting
Steps
- 1 Preheat the oven to 170°C (340°F). Line a baking sheet with parchment paper.
- 2 In a large bowl, whisk the 3 whole eggs with the granulated sugar until pale and slightly thickened, about 2-3 minutes by hand.
- 3 Add the lemon zest and salt, then fold in the ground almonds. Mix with a wooden spoon or your hands until a soft, slightly sticky dough forms. If the dough feels too wet, add a tablespoon of ground almonds; if too dry, add a small splash of egg white.
- 4 Lightly oil your hands (or wet them with cold water) to prevent sticking. Pinch off pieces of dough about 30 g (1 oz) each and roll between your palms into smooth balls roughly the size of a walnut.
- 5 Roll each ball in extra granulated sugar to coat completely, then place on the prepared baking sheet, spacing them about 4 cm (1½ in) apart. Flatten gently with the back of a fork or your fingers to about 1.5 cm (½ in) thick.
- 6 Beat the egg yolk with a teaspoon of water and brush a thin layer over the top of each cookie.
- 7 Bake on the middle rack for 18-22 minutes, until the tops are pale golden and the cookies feel set around the edges but still slightly soft in the center. They should not be deeply browned. Doneness cue: the surface should look dry and lightly cracked, and a toothpick inserted in the middle should come out with just a few moist crumbs.
- 8 Cool on the baking sheet for 5 minutes, then transfer to a wire rack. They will firm up as they cool. Dust lightly with icing sugar if using before serving.
- 9 Storage: keep in an airtight tin at room temperature for up to 1 week; the flavor improves after a day as the almond flavor deepens.
Report an issue with this recipe
Recipes from travellers
No one has shared their own Makroud el Louse recipe yet. Yours would be the first.
Share how you make Makroud el Louse
You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.
Sign in to share your recipe
Makroud el Louse — frequently asked questions
What is Makroud el Louse?
Makroud el Louse is one of the classic dishes in the cookie tradition of Algeria. It is typically made with eggs, almonds and sugar.
What is Makroud el Louse made of?
Makroud el Louse is made with eggs, almonds and sugar.
Where does Makroud el Louse come from?
Makroud el Louse comes from Algeria. Makroud el Louse, meaning "almond makroud," is a beloved Algerian sweet whose exact origins are debated, though it likely evolved from the broader North African tradition of semolina-based pastries influenced by Andalusian and Ottoman culinary practices.
Where can I eat Makroud el Louse?
Algerians serve these almond-and-egg cookies with strong mint tea at afternoon family gatherings, especially during Eid feasts or weddings.
How do you make Makroud el Louse?
Making Makroud el Louse at home takes about 15 minutes of prep and 20 minutes of cooking. The recipe on this page serves 20 cookies and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
Taste Makroud el Louse in Algeria
Independent picks. We earn a small commission if you book through these — at no extra cost to you. How this works.
✅ Before you go to Algeria
Round out your trip — most travellers book these alongside their trip.
More dishes like Makroud el Louse
Rechta
Rooted in Algeria, Rechta is a noodle dish enjoyed for generations.
Chakhchoukha
Torn flatbread soaked in a spiced lamb and tomato sauce.
Lham Lahlou
Lham Lahlou is a beloved stew, traditional to Algeria.
Garantita
Algerian chickpea-flour pancake from Oran, baked in shallow pans, cut into wedges and dressed with cumin and harissa before being eaten in the street.
Torrone di Cremona
From Italy, Torrone di Cremona is a well-known dessert.
Pineapple Cake
Buttery shortcrust square with a chewy pineapple centre.
Linzer Torte
Lattice-topped nut pastry filled with redcurrant jam.
Budyń
Hailing from Poland, Budyń is a much-loved pudding.
Pastéis de Nata
Flaky custard tarts with caramelised, blistered tops.
Xerem de Festa
Xerem de Festa is one of the classic dishes in the porridge tradition of Cape Verde.
Mandazi
Lightly sweet East African fried bread, scented with coconut.
Ndolé
Bitterleaf and peanut stew with meat and shrimp.
Chebakia
Sesame flower cookies soaked in honey.
Bassi-Salté
Bassi-Salté is a traditional Senegalese stew of chicken or lamb in tomato-onion sauce with root vegetables, beans, and West African aromatics.
Carbonnade Flamande
Beef braised slowly in dark beer until rich and tender.
Pâté en Croûte
Layered meat terrine baked inside a pastry case.
- 🇩🇿 Rechta · Algeria
- 🇩🇿 Chakhchoukha · Algeria
- 🇩🇿 Lham Lahlou · Algeria
- 🇩🇿 Garantita · Algeria
- 🇮🇹 Torrone di Cremona · Italy
- 🇹🇼 Pineapple Cake · Taiwan
- 🇦🇹 Linzer Torte · Austria
- 🇵🇱 Budyń · Poland
- 🇵🇹 Pastéis de Nata · Portugal
- 🇨🇻 Xerem de Festa · Cape Verde
- 🇹🇿 Mandazi · Tanzania
- 🇨🇲 Ndolé · Cameroon
- 🇲🇦 Chebakia · Morocco
- 🇸🇳 Bassi-Salté · Senegal
- 🇧🇪 Carbonnade Flamande · Belgium
- 🇫🇷 Pâté en Croûte · France
Reviews
No reviews yet. Be the first to share your experience with Makroud el Louse.
Write a review
Sign in to verify you're a real person, then share your thoughts on Makroud el Louse.
Comments
No comments yet. Be the first to say something about Makroud el Louse.