Makrouts are considered North African delicacies since they combine all the goodness of the land; the cereals (semolina), nuts, olive oil and dates.
EDIT: This is an older post that I re-posted with a few updates due to popularity and the upcoming Eid holiday.
Makrout were in the past only made at home by grandmothers, but with wide popularity, all over the world even fancy bakeries are preparing them, showing off their modern decorative skills!
This special dessert comes from the Andalusian tradition as other famously familiar North African and Middle Eastern sweets such as Khoubz el Bey, Makrout L'assel, Qalb bel louz, Besboussa and Khoubz Tounis . In Andulasia cooking, they used real honey for this dessert, but nowadays Algerians make this cake a little more economical by using assila, which is a simple syrup.with a thick sugar syrup and artifical smen or ghee. I personally think using higher quality ingredients is not tastier but also better for the health. Since this is special occasion sweet, why not make it with quality ingredients. But I have included the recipe for assila, for those who would like to use that.
The dough recipe much like many Algerian sweets recipes using a measure. So that means you can use any size cup to measure out the ingredients. So if you'd like to make a small batch use a 1/2 cup measuring cup or a tea glass and if you'd like to make a regular recipe size (about 40) use a 1 cup measure - a coffee mug and if you're making this for a lare gathering use a soup bowl which is about 1 3/4 cup.
Makrout is traditionally made with medium grained semolina but you could use a fine semolina for a finer cookies or even a demi-grosse larger grain for a more rustic cookie.
For additional shaping options see the ideas in this post.