Makrout el Louz Recipe
I first came across Makrout el Louz on one of Taste Atlas’s lists of the world’s best cookies. What made it stand out among so many cookies was not only that it ranked near the very top, but also that it is naturally gluten free and dairy free. Although there are many recipes that are inherently gluten free and dairy free, there are very few cookie recipes that fit both categories. That is why I wanted to include this rare gem among my recipes.
Makrout el Louz is prepared using a method that may not be familiar to everyone, yet it is not entirely foreign to me. Some of you may have tried it before as well. The apple syrup soaked cookies I shared years ago were made using the same technique. The cookies are baked, then dipped in syrup, and finally coated. In Makrout el Louz they are coated in powdered sugar, while in the apple version they were coated in shredded coconut.
In Makrout el Louz, the powdered sugar that absorbs the syrup and then sets creates a crisp layer on the outside of the cookie, while the inside remains soft. This contrast in texture is one of the things that makes Makrout el Louz special. As you can imagine, however, it is quite sweet and high in calories. I reduced the amount of sugar in the cookie dough slightly, but I feel that even if no sugar were added to the dough at all, the syrup and powdered sugar on the outside would be more than enough. For example, in my lemon crinkle cookie recipe, the sugar inside the cookie is almost negligible and still sufficient. The same would work for this cookie as well. However, if you prefer to stay closer to the original recipe, you can add a small amount of sugar as I did.
Orange blossom water is a flavoring commonly used in Arab countries. It is similar to rose water in our cuisine. Just as rose water is essential for güllaç, orange blossom water plays the same role in Makrout el Louz. In other words, if you do not use it, it will not affect the texture of the recipe or make it taste bad, but when used, it adds a pleasant aroma.
In short, if you have it on hand, you can use it. If not, you can simply omit it without substituting anything else.
Enjoy...
Ingredients
- 300 g almond flour,
- 2 eggs,
- 1/3 cup powdered sugar,
- Zest of 1 lemon, finely grated,
- 1 tablespoon orange blossom water, optional.
For the syrup:
- 1 cup water,
- 1 cup sugar,
- 1 tablespoon orange blossom water.
For the coating:
- Plenty of powdered sugar.
Preparation
- For the syrup, place the water, sugar, and orange blossom water in a small saucepan. Bring to a boil over medium heat and simmer for 10 minutes. Remove from heat and let it cool slightly,
- For the cookies, combine the almond flour, powdered sugar, and lemon zest in a bowl,
- Add the eggs and mix until combined,
- Transfer the mixture onto the countertop and shape it into a log about 2 cm in diameter,
- Slice the log diagonally and place the pieces on a baking tray lined with parchment paper,
- Bake in a preheated oven at 180°C until the tops crack slightly and the bottoms are golden,
- Remove from the oven and, while still hot, dip 4 to 5 cookies at a time into the lukewarm syrup, turning them for a few seconds to coat,
- Transfer the syrup coated cookies into a bag filled with powdered sugar and shake to coat them in a thick layer,
- Let them rest for about 10 minutes, then gently rub the outside to crumble and remove any excess powdered sugar.
Enjoy....