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Makroud el Louse from Algeria

Makroud el Louse

★ 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

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-tested

Makroud 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. 1 Preheat the oven to 170°C (340°F). Line a baking sheet with parchment paper.
  2. 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. 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. 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. 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. 6 Beat the egg yolk with a teaspoon of water and brush a thin layer over the top of each cookie.
  7. 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. 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. 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.
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