Makrout along with other one of the classic traditional North African cakes along with Tcherek el ariane, Tcherek m'saker, Dziriette, Knidlette and Baklavacome out of the Andulasian tradition of honeyed sweets. Makrout Lâassel remains one of Algeria's most popular pastry. Fried or baked with a stuffing almonds or date, Makrout in it's various forms is present on all celebration tables.
Makrout is a simple cookie, made with everyday ingredients from the Algerian pantry. Decorating Makrout can be simple as using the back of knife to make a few score cuts, or using a glass to make circular imprints or using an impression stamp or even more detailed by using special tweezers to create pretty designs.
Makrout Lâassel is by far I think my favorite of all the makrouts out there ... While I like dates, I much prefer the almond filling. I like the crunch as you bite into the semolina that gives way to the fragant almond center. Makrout is rich and caloric cookies, eaten one is often more then enough for the stomach. While Makrout are addictive, beware of eating too many. I often don't bother dipping the makrout in the honey after baking, as it's sweet enough for me. Most Algerian cooks dip and then double dip their Makrout in honey. So of course, when guests come by, I dip my Makrout in the honey to be authentic.
Please note, I posted this recipe for several years but have taken some new pictures and decided to share this delicious treat again. Here are the photos from years back, just for fun!
Algerian cooks use measures for baking. For ease, I've made one measure = 1 American cup or about 250g in metric. If you choose to use the measure then you can use any cup ( large coffee mug, tea cup or even small shot glass style tea glass) for your measure. It will work fine with any of these. Click here for info on Algerian measurements.
Makrout dough is little quirky. So I have included some troubleshooting tips and tricks below in the recipe.