{"id":133800,"date":"2026-02-21T23:31:34","date_gmt":"2026-02-21T23:31:34","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=133800"},"modified":"2026-02-21T23:31:37","modified_gmt":"2026-02-21T23:31:37","slug":"makrout-laassel-algerian-semoulina-cookies-filled-with-almonds","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-makrout-laassel-algerian-semoulina-cookies-filled-with-almonds.html","title":{"rendered":"Makrout Laassel : Algerian semoulina cookies filled with almonds"},"content":{"rendered":"\n<p>Makrout Laassel are traditional Algerian semolina pastries shaped into diamonds, filled with a soft almond centre, then fried until golden and dipped in warm honey.<\/p>\n\n\n\n<p>The result is a contrast of crisp edges and tender crumb, with orange blossom and cinnamon adding a fragrant, festive finish.<\/p>\n\n\n<div class=\"wp-block-image wp-image-52334 size-large\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-1-683x1024.jpg\" alt=\"makrout laassel aux amandes\" class=\"wp-image-52334\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-1-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-1-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-1-300x450.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-1.jpg 800w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><figcaption class=\"wp-element-caption\">makrout laassel aux amandes<\/figcaption><\/figure><\/div>\n\n<style>.kb-table-of-content-nav.kb-table-of-content-id133800_6ea971-fe .kb-table-of-content-wrap{padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-right:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);padding-left:var(--global-kb-spacing-sm, 1.5rem);background-color:var(--global-palette7, #EDF2F7);}.kb-table-of-content-nav.kb-table-of-content-id133800_6ea971-fe .kb-table-of-contents-title-wrap{padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id133800_6ea971-fe .kb-table-of-contents-title{font-weight:regular;font-style:normal;}.kb-table-of-content-nav.kb-table-of-content-id133800_6ea971-fe .kb-table-of-content-wrap .kb-table-of-content-list{font-weight:regular;font-style:normal;margin-top:var(--global-kb-spacing-sm, 1.5rem);margin-right:0px;margin-bottom:0px;margin-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id133800_6ea971-fe .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id133800_6ea971-fe .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id133800_6ea971-fe .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id133800_6ea971-fe .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id133800_6ea971-fe .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id133800_6ea971-fe .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:before{background-color:var(--global-palette7, #EDF2F7);}<\/style>\n\n\n<h2 class=\"wp-block-heading\">Makrout Laassel with Almonds: Foolproof Fried Semolina Diamonds Soaked in Honey<\/h2>\n\n\n\n<p>Makrout Laassel with almonds (often called <em>makrout lassel bel louz<\/em>) is a beloved Algerian sweet, golden, fragrant, and proudly festive.<\/p>\n\n\n\n<p>It starts with a semolina dough that\u2019s lightly rubbed with warm fat, then gathered gently (not kneaded) to keep that signature tender, crumbly bite.<\/p>\n\n\n\n<p>Inside, a soft almond filling, usually scented with cinnamon and orange blossom, adds richness in every diamond-shaped piece.<\/p>\n\n\n\n<p>This is the version I make when I want a guaranteed result: crisp edges, a delicate centre, and honey that coats without turning everything soggy.<\/p>\n\n\n\n<p>At home, I\u2019m the biggest fan, even though my husband and kids lean toward the baked <em><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-algerian-makrout-oven-baked-makroud-el-koucha.html\" type=\"post\" id=\"126560\">makrout el koucha<\/a><\/em>.<\/p>\n\n\n\n<p>Fried makrout simply needs a little more attention. Keep the oil hot but the heat moderate so the pastries cook through before they colour too fast.<\/p>\n\n\n\n<p>Aim for a dough that\u2019s just moist enough to hold together, dry dough cracks, overly soft dough crumbles.<\/p>\n\n\n\n<p>The final step matters most: dip the hot pastries straight into warm, fluid honey so they soak evenly and shine beautifully.<\/p>\n\n\n<div class=\"wp-block-image wp-image-87887 size-full\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"469\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/makrout-laassel-dans-le-miel.jpg\" alt=\"makrout laassel dans le miel\" class=\"wp-image-87887\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/makrout-laassel-dans-le-miel.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/makrout-laassel-dans-le-miel-300x176.jpg 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">makrout frit, plong\u00e9 dans le miel<\/figcaption><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\">Ingredients for Makrout Laassel with Almonds<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">For the semolina dough<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>3 measures of medium semolina, heaped :\u00a0<\/strong>Use medium semolina that isn\u2019t overly sifted. A little fine semolina mixed in is helpful. Avoid fine semolina on its own (it can turn dense and chewy).<\/li>\n\n\n\n<li><strong>1 measure of smen (clarified butter \/ ghee), slightly under-filled, topped up with neutral oil :\u00a0<\/strong>The smen gives depth and aroma; the oil keeps the dough more flexible and easier to shape.<\/li>\n\n\n\n<li><strong>A pinch of salt :\u00a0<\/strong>Essential for balance, even in honey-soaked pastries.<\/li>\n\n\n\n<li><strong>Water, almost 1 measure, mixed with orange blossom water :\u00a0<\/strong>Add gradually to moisten and bind without making the dough sticky.<\/li>\n\n\n\n<li><strong>Finely grated lemon zest (optional) :\u00a0<\/strong>Adds freshness without overpowering the almond filling.<\/li>\n\n\n\n<li><strong>1 egg white :\u00a0<\/strong>A traditional trick to help the dough hold together during frying.<\/li>\n\n\n\n<li><strong>2 tablespoons plain flour :\u00a0<\/strong>A safety net if your semolina is very finely sifted, to reduce crumbling.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the almond filling<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>3 small measures ground almonds (almond meal) :\u00a0<\/strong>Store-bought is fine; homemade tastes more fragrant if ground evenly.<\/li>\n\n\n\n<li><strong>1 measure powdered sugar (fine white sugar) :\u00a0<\/strong>Mixes smoothly and melts easily. Avoid coarse granulated sugar.<\/li>\n\n\n\n<li><strong>1\/2 teaspoon ground cinnamon :\u00a0<\/strong>Key for aroma and a \u201cbakery\u201d flavour profile.<\/li>\n\n\n\n<li><strong>Orange blossom water, as needed to bind :\u00a0<\/strong>Add spoon by spoon until the filling rolls without cracking.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For frying and finishing<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Neutral vegetable oil<\/strong> (for frying)<\/li>\n\n\n\n<li><strong>Honey<\/strong> (for dipping)<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image size-full wp-image-48163\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2016\/06\/miel-fait-maison-1.jpg\" alt=\"sirop de miel maison\" class=\"wp-image-48163\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2016\/06\/miel-fait-maison-1.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2016\/06\/miel-fait-maison-1-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2016\/06\/miel-fait-maison-1-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2016\/06\/miel-fait-maison-1-640x960.jpg 640w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">sirop de miel maison<\/figcaption><\/figure><\/div>\n\n\n<h3 class=\"wp-block-heading\">What Does \u201cMeasure\u201d Mean in Algerian Baking?<\/h3>\n\n\n\n<p>This is a question I\u2019m often asked whenever I share an Algerian or Middle Eastern cake recipe: what exactly is a \u201cmeasure\u201d?<\/p>\n\n\n\n<p>In traditional home cooking, there were no digital scales. Ingredients were measured using simple household containers instead of weighing them in grams.<\/p>\n\n\n\n<p>A \u201cmeasure\u201d simply refers to any container you choose to use to portion your ingredients : a glass, a cup, a bowl, or even a mug.<\/p>\n\n\n\n<p>The key is consistency. Once you select your container, you must use the <strong>same one<\/strong> for every ingredient in the recipe to maintain the correct proportions.<\/p>\n\n\n\n<p>It works in much the same way as the classic <a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-chocolate-yogurt-cake-the-perfect-base-for-birthday-cakes.html\" type=\"post\" id=\"127047\">yogurt cake<\/a> method, where the empty yogurt pot becomes the measuring tool for flour, sugar, and oil.<\/p>\n\n\n\n<p>The exact size of the container doesn\u2019t matter; what matters is keeping the ratios consistent from start to finish.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"467\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/la-mesure-dans-le-gateau-algerien.jpg\" alt=\"la mesure dans le gateau algerien\" class=\"wp-image-87888\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/la-mesure-dans-le-gateau-algerien.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2022\/07\/la-mesure-dans-le-gateau-algerien-300x175.jpg 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\">Can You Give Me the Quantities in Grams?<\/h2>\n\n\n\n<p>This is another question I receive all the time: <em><strong>Can you please give the measurements in grams?<\/strong><\/em><\/p>\n\n\n\n<p>Unfortunately, I can\u2019t provide exact weights in grams, because the final quantity depends entirely on the container you choose as your \u201cmeasure.\u201d Since the recipe is based on ratios rather than fixed weights, changing the container automatically changes the total yield.<\/p>\n\n\n\n<p>But this is actually a good thing. Using a measure system gives you full control over how much you want to make. You can easily prepare a small batch, say, just six makrout, without complicated calculations, conversions, or dividing large numbers.<\/p>\n\n\n\n<p>Here are a few examples of containers you can use as your measure:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>A tea glass (about 150 ml capacity)<\/li>\n\n\n\n<li>A standard water glass (about 220 ml capacity)<\/li>\n\n\n\n<li>A small bowl (around 300 ml capacity)<\/li>\n\n\n\n<li>A large bowl (around 450 ml capacity)<\/li>\n<\/ul>\n\n\n\n<p>The size doesn\u2019t matter. Simply choose one container and use it consistently throughout the recipe, depending on how many pastries you\u2019d like to make.<\/p>\n\n\n<div class=\"wp-block-image wp-image-52337 size-full\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"988\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel.jpg\" alt=\"makrout laassel\" class=\"wp-image-52337\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-243x300.jpg 243w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-300x371.jpg 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">makrout algerois laassel bel louz<\/figcaption><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\">Step-by-step: Almond Makrout Laassel (Fried)<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1) Make the almond filling<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Combine <strong>ground almonds, powdered sugar, and cinnamon<\/strong> in a bowl.<\/li>\n\n\n\n<li>Add <strong>orange blossom water<\/strong> gradually.<\/li>\n\n\n\n<li>Mix and press until you get a <strong>soft, pliable paste<\/strong> that rolls into a small log.<\/li>\n\n\n\n<li>Cover and set aside so it doesn\u2019t dry out.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">2) Prepare the semolina dough<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a wide bowl, mix <strong>medium semolina and salt<\/strong>.<\/li>\n\n\n\n<li>Make a well and pour in the <strong>warm (not hot) fat mixture<\/strong>.<\/li>\n\n\n\n<li><strong>Rub (sand) the mixture between your palms<\/strong> until the semolina fully absorbs the fat and looks like damp sand.<\/li>\n\n\n\n<li>Rest for <strong>at least 1 hour<\/strong>, rubbing again once or twice if you can.<\/li>\n\n\n\n<li>Add the <strong>egg white and flour<\/strong>, mix lightly.<\/li>\n\n\n\n<li>Moisten with the <strong>water and orange blossom water mixture<\/strong>, adding little by little with your fingertips.<br>The dough should <strong>come together<\/strong> but <strong>not feel sticky or paste-like<\/strong>.<\/li>\n\n\n\n<li>Rest a few minutes to let the semolina hydrate.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">3) Shape and fill<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Take a portion of dough and roll into a log.<\/li>\n\n\n\n<li>Press a long groove down the centre with your index finger.<\/li>\n\n\n\n<li>Roll the filling into a thin log and place it into the groove.<\/li>\n\n\n\n<li>Pinch the dough edges up and over the filling to seal well.<\/li>\n\n\n\n<li>Roll gently to smooth, aiming for about <strong>3 cm (centimetres)<\/strong> thick.<\/li>\n\n\n\n<li>Cut into diamond shapes.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">4) Fry and dip in honey<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Heat oil until <strong>very hot<\/strong>, then keep the burner at <strong>medium<\/strong> so the centre cooks through.<\/li>\n\n\n\n<li>Fry in batches until <strong>deep golden<\/strong> and cooked inside.<\/li>\n\n\n\n<li>Dip <strong>immediately<\/strong> into <strong>warm honey<\/strong>.<br>Rule of thumb: <strong>either the pastries or the honey must be very hot<\/strong> for good absorption.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image wp-image-52335 size-full\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-2.jpg\" alt=\"makrout laassel 2\" class=\"wp-image-52335\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-2.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-2-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-2-640x426.jpg 640w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Recette makroud amande<\/figcaption><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\">Troubleshooting tips (anti-fail)<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Dough crumbles<\/strong>: add a tiny splash of the water mixture, then rest 5-10 minutes. Don\u2019t knead.<\/li>\n\n\n\n<li><strong>Makrout turn hard<\/strong>: dough was too dry or overworked, or the heat was too high. Handle minimally and fry on medium heat.<\/li>\n\n\n\n<li><strong>Filling is dry and cracks<\/strong>: add orange blossom water gradually until it rolls smoothly.<\/li>\n\n\n\n<li><strong>Honey doesn\u2019t soak in<\/strong>: dip right after frying and keep the honey warm and fluid.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image wp-image-52336 size-full\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"558\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-3.jpg\" alt=\"makrout algerois au amande\" class=\"wp-image-52336\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-3.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-3-300x209.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-3-640x446.jpg 640w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">makrout algerois au amande<\/figcaption><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\">Fried vs baked makrout: which fits your schedule?<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Fried<\/strong>: best crunch, but needs active time at the pan and immediate honey dipping.<\/li>\n\n\n\n<li><strong>Baked<\/strong>: easier, more hands-off, and you can honey-coat closer to serving.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Storage, freezing, and serving<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>When to dip<\/strong>: for fried makrout, dip <strong>straight after frying<\/strong> for the best soak.<\/li>\n\n\n\n<li><strong>Storage<\/strong>: keep in an airtight box, ideally in a single layer to reduce softening. Best within a few days.<\/li>\n\n\n\n<li><strong>Freezing<\/strong>: freeze <strong>fried but not honey-dipped<\/strong> pieces. Thaw at room temperature, warm briefly, then dip in warm honey before serving.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">FAQ: common questions from readers<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>I don\u2019t use \u201cmeasures\u201d, how do I keep the ratios right?\u00a0<\/strong>Use one container (a glass, cup, or bowl) and stick to it for everything. The absolute size doesn\u2019t matter; consistency does.<\/li>\n\n\n\n<li><strong>Can I swap almonds for another nut?\u00a0<\/strong>Yes, finely ground walnuts or peanuts work. The flavour changes, but the method stays the same.<\/li>\n\n\n\n<li><strong>My log splits while sealing, what causes that?\u00a0<\/strong>Usually the filling log is too thick, or the dough is slightly dry. Make a thinner filling log and seal gradually by pinching, not pressing.<\/li>\n\n\n\n<li><strong>No orange blossom water, what\u2019s the best substitute?\u00a0<\/strong>Use plain water and add a little vanilla, or a very fine citrus zest. The taste will be different but still pleasant.<\/li>\n\n\n\n<li><strong>Why do mine brown fast but stay undercooked inside?\u00a0<\/strong>Oil is too hot or pieces are too thick. Lower the heat and shape slightly slimmer diamonds for even cooking.<\/li>\n\n\n\n<li><strong>My honey crystallised or became too thick, how do I fix it?\u00a0<\/strong>Warm it gently in a bain-marie (water bath) until fluid again; avoid boiling. Adding a small spoon of orange blossom water can loosen it.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Other sweets &amp; cookies to try<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-algerian-tcharek-msaker-sugar-coated-almond-filled-crescent.html\" type=\"post\" id=\"132555\">Algerian Tcharek Msaker<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-lemon-poppy-seed-shortbread-cookies-melt-in-the-mouth-recipe.html\" type=\"post\" id=\"127915\">Lemon Poppy Seed Shortbread Cookies<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-millionaires-shortbread-or-caramel-shortbread-recipe.html\" type=\"post\" id=\"127584\">Millionaire\u2019s Shortbread<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-melt-in-your-mouth-strawberry-jam-shortbread-cookies-sable-sandwich.html\" type=\"post\" id=\"125552\">Strawberry Jam Shortbread Cookies : sabl\u00e9 sandwich<\/a><\/li>\n<\/ul>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-makrout-laassel-algerian-semoulina-cookies-filled-with-almonds.html\/print\/133807\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-133807-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"><\/span><div id=\"tasty-recipes-133807\" data-tr-id=\"133807\" class=\"tasty-recipes tasty-recipes-133807 tasty-recipes-display tasty-recipes-has-image\" style=\"border-color: #EFF6F3 !important;\" 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93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewBox=\"0 0 384 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M204 6.5C101.4 6.5 0 74.9 0 185.6 0 256 39.6 296 63.6 296c9.9 0 15.6-27.6 15.6-35.4 0-9.3-23.7-29.1-23.7-67.8 0-80.4 61.2-137.4 140.4-137.4 68.1 0 118.5 38.7 118.5 109.8 0 53.1-21.3 152.7-90.3 152.7-24.9 0-46.2-18-46.2-43.8 0-37.8 26.4-74.4 26.4-113.4 0-66.2-93.9-54.2-93.9 25.8 0 16.8 2.1 35.4 9.6 50.7-13.8 59.4-42 147.9-42 209.1 0 18.9 2.7 37.5 4.5 56.4 3.4 3.8 1.7 3.4 6.9 1.5 50.4-69 48.6-82.5 71.4-172.8 12.3 23.4 44.1 36 69.3 36 106.2 0 153.9-103.5 153.9-196.8C384 71.3 298.2 6.5 204 6.5z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewBox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewBox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-3-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Makrout Laassel : Algerian semoulina cookies filled with almonds\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Makrout Laassel Recipe : Algerian Sweets for Eid<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"4\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t4 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"3\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t3 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"2\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">2 hours 15 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"30\">30<\/span> pieces <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-makrout-laassel-algerian-semoulina-cookies-filled-with-almonds.html\/print\/133807\" target=\"_blank\" style=\"border-color: #94B5AB !important; background: #94B5AB !important; color: rgba(0,0,0,0.97) !important;\" data-tasty-recipes-customization=\"button-color.border-color button-color.background button-text-color.color\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>Makrout Laassel are traditional Algerian semolina pastries shaped into diamonds, filled with a soft almond centre, then fried until golden and dipped in warm honey.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<h4><strong>For the dough:<\/strong><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69da13a32ac8f\" id=\"ingredient_checkbox_69da13a32ac8f\" aria-label=\"3 heaped measures of medium semolina\"><label for=\"ingredient_checkbox_69da13a32ac8f\"><\/label><\/span><span data-amount=\"3\">3<\/span> heaped measures of medium semolina<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69da13a32aca3\" id=\"ingredient_checkbox_69da13a32aca3\" aria-label=\"1 measure of smen (minus 1 finger, then fill the rest with cooking oil)\"><label for=\"ingredient_checkbox_69da13a32aca3\"><\/label><\/span><span data-amount=\"1\">1<\/span> measure of smen (minus <span data-amount=\"1\">1<\/span> finger, then fill the rest with cooking oil)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69da13a32acac\" id=\"ingredient_checkbox_69da13a32acac\" aria-label=\"1 pinch of salt\"><label for=\"ingredient_checkbox_69da13a32acac\"><\/label><\/span><span data-amount=\"1\">1<\/span> pinch of salt<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69da13a32acb2\" id=\"ingredient_checkbox_69da13a32acb2\" aria-label=\"water (almost 1 measure)\"><label for=\"ingredient_checkbox_69da13a32acb2\"><\/label><\/span>water (almost 1 measure)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69da13a32acb7\" id=\"ingredient_checkbox_69da13a32acb7\" aria-label=\"orange blossom water\"><label for=\"ingredient_checkbox_69da13a32acb7\"><\/label><\/span>orange blossom water<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69da13a32acbe\" id=\"ingredient_checkbox_69da13a32acbe\" aria-label=\"finely grated lemon zest (optional, but it adds a nice flavour)\"><label for=\"ingredient_checkbox_69da13a32acbe\"><\/label><\/span>finely grated lemon zest (optional, but it adds a nice flavour)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69da13a32acc4\" id=\"ingredient_checkbox_69da13a32acc4\" aria-label=\"1 egg white\"><label for=\"ingredient_checkbox_69da13a32acc4\"><\/label><\/span><span data-amount=\"1\">1<\/span> egg white<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69da13a32accc\" id=\"ingredient_checkbox_69da13a32accc\" aria-label=\"2 tbsp flour\"><label for=\"ingredient_checkbox_69da13a32accc\"><\/label><\/span><span data-amount=\"2\" data-unit=\"tbsp\">2 tbsp<\/span> flour<\/li>\n<\/ul>\n<h4><strong>For the filling:<\/strong><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69da13a32acd2\" id=\"ingredient_checkbox_69da13a32acd2\" aria-label=\"3 small measures of ground almonds\"><label for=\"ingredient_checkbox_69da13a32acd2\"><\/label><\/span><span data-amount=\"3\">3<\/span> small measures of ground almonds<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69da13a32acd9\" id=\"ingredient_checkbox_69da13a32acd9\" aria-label=\"1 measure powdered sugar\"><label for=\"ingredient_checkbox_69da13a32acd9\"><\/label><\/span><span data-amount=\"1\">1<\/span> measure powdered sugar<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69da13a32ace0\" id=\"ingredient_checkbox_69da13a32ace0\" aria-label=\"1\/2 tsp ground cinnamon\"><label for=\"ingredient_checkbox_69da13a32ace0\"><\/label><\/span><span data-amount=\"0.5\" data-unit=\"tsp\">1\/2 tsp<\/span> ground cinnamon<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69da13a32ace6\" id=\"ingredient_checkbox_69da13a32ace6\" aria-label=\"a few tbsp orange blossom water (to bind the filling)\"><label for=\"ingredient_checkbox_69da13a32ace6\"><\/label><\/span>a few tbsp orange blossom water (to bind the filling)<\/li>\n<\/ul>\n<h4><strong>For finishing:<\/strong><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69da13a32aceb\" id=\"ingredient_checkbox_69da13a32aceb\" aria-label=\"honey\"><label for=\"ingredient_checkbox_69da13a32aceb\"><\/label><\/span>honey<\/li>\n<\/ul>\n<h4><strong>For frying:<\/strong><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69da13a32acf0\" id=\"ingredient_checkbox_69da13a32acf0\" aria-label=\"vegetable oil\"><label for=\"ingredient_checkbox_69da13a32acf0\"><\/label><\/span>vegetable oil<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_69da13a32b953_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_69da13a32b953_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<h4><strong>Prepare the filling:<\/strong><\/h4>\n<ul>\n<li id=\"instruction-step-1\">Mix the ground almonds, powdered sugar, and cinnamon with orange blossom water until you get a soft, pliable filling.<\/li>\n<li id=\"instruction-step-2\">Set aside.<\/li>\n<\/ul>\n<h4><strong>Prepare the dough:<\/strong><\/h4>\n<ul>\n<li id=\"instruction-step-3\">Pour the semolina and salt into a large bowl. Mix.<\/li>\n<li id=\"instruction-step-4\">Make a well and pour in the warm fat. Rub between your hands well so the fat is fully absorbed into the semolina.<\/li>\n<li id=\"instruction-step-5\">Leave to rest for at least 1 hour. Rub again from time to time.<\/li>\n<li id=\"instruction-step-6\">After that, add the egg white and flour. Moisten the semolina-and-fat mixture with the water and orange blossom water mixture, using your fingertips only, without kneading. The dough should come together but not feel paste-like.<\/li>\n<li id=\"instruction-step-7\">Let the dough rest a little to absorb the liquids.<\/li>\n<li id=\"instruction-step-8\">Take a good amount of dough and shape it into a log. Using your index finger, make a slit down the centre lengthwise.<\/li>\n<li id=\"instruction-step-9\">Roll a small log of almond filling and place it into the slit.<\/li>\n<li id=\"instruction-step-10\">Lift the semolina dough edges up with your thumb and index finger to fully cover the almond filling.<\/li>\n<li id=\"instruction-step-11\">Roll gently again to form a log about 3 cm thick.<\/li>\n<li id=\"instruction-step-12\">Fry the diamonds in very hot oil over medium heat. The makrout should be golden and cooked through inside.<\/li>\n<li id=\"instruction-step-13\">At the end of cooking, dip the almond makrout in warm honey. One of the two must be very hot: either the makrout or the honey.<\/li>\n<\/ul>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">35 min<\/span><\/li><li class=\"additional-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>temps de repos:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-additional-time\">1 hour 15 min<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">25 min<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 piece<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">120 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Makrout Laassel are traditional Algerian semolina pastries shaped into diamonds, filled with a soft almond centre, then fried until golden and dipped in warm honey. The result is a contrast of crisp edges and tender crumb, with orange blossom and cinnamon adding a fragrant, festive finish. Makrout Laassel with Almonds: Foolproof Fried Semolina Diamonds Soaked&#8230;<\/p>\n","protected":false},"author":2,"featured_media":133798,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13321,13365,13370,13369],"tags":[13420,13419],"class_list":["post-133800","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-algerian-cuisine","category-algerian-oriental-and-modern-sweets-for-eid","category-fried-algerian-sweets","category-honey-dipped-algerian-sweets","tag-almonds","tag-honney"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Makrout Laassel : Algerian semoulina cookies filled with almonds<\/title>\n<meta name=\"description\" content=\"Algerian almond makrout laassel: semolina pastries fried then dipped in honey. 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These modern Eid pastries combine elegance and flavor, adding a touch of originality to festive gatherings.\n\nEid Pastry Recipes on Amour de Cuisine\n\nTo help you succeed with your Eid pastries, Amour de Cuisine offers a variety of simple yet indulgent recipes. Whether you\u2019re looking for a traditional Algerian Eid pastry or a modern, refined version, you\u2019ll find plenty of delicious ideas to make your table shine.\n\nGive in to the joy of Eid pastries and share these sweet creations with your loved ones for an unforgettable celebration!","parent":0,"count":6,"filter":"raw","cat_ID":13365,"category_count":6,"category_description":"Algerian pastries are a cherished tradition during Eid, when every family lovingly prepares refined sweets to celebrate this special occasion.\n\nThis wide variety of Algerian Eid treats\u2014whether traditional or modern\u2014delights the taste buds and brings an authentic touch to every festive table.\n\nTraditional Algerian Eid Pastries\n\nAmong the timeless classics are almond and walnut baklava, soft semolina makrouts soaked in honey, and dziriettes filled with almond paste.\n\nThese sweet delights, often delicately scented with orange blossom water, embody the very soul of Algerian pastry-making.\n\nOriental and Modern Eid Pastries\n\nOver time, Algerian pastry has embraced modern influences, adopting new techniques and creative presentations.\n\nDecorated chocolate sabl\u00e9s, reinvented ghribas, and brightly colored m\u2019khabez are perfect examples. 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Whether you\u2019re looking for a traditional Algerian Eid pastry or a modern, refined version, you\u2019ll find plenty of delicious ideas to make your table shine.\n\nGive in to the joy of Eid pastries and share these sweet creations with your loved ones for an unforgettable celebration!","cat_name":"Algerian, Oriental, and Modern sweets for Eid","category_nicename":"algerian-oriental-and-modern-sweets-for-eid","category_parent":0},{"term_id":13370,"name":"Fried algerian sweets","slug":"fried-algerian-sweets","term_group":0,"term_taxonomy_id":13370,"taxonomy":"category","description":"","parent":13365,"count":1,"filter":"raw","cat_ID":13370,"category_count":1,"category_description":"","cat_name":"Fried algerian sweets","category_nicename":"fried-algerian-sweets","category_parent":13365},{"term_id":13369,"name":"Honey-dipped Algerian sweets","slug":"honey-dipped-algerian-sweets","term_group":0,"term_taxonomy_id":13369,"taxonomy":"category","description":"","parent":13365,"count":4,"filter":"raw","cat_ID":13369,"category_count":4,"category_description":"","cat_name":"Honey-dipped Algerian sweets","category_nicename":"honey-dipped-algerian-sweets","category_parent":13365}],"tag_info":[{"term_id":13420,"name":"almonds","slug":"almonds","term_group":0,"term_taxonomy_id":13420,"taxonomy":"post_tag","description":"","parent":0,"count":17,"filter":"raw"},{"term_id":13419,"name":"honney","slug":"honney","term_group":0,"term_taxonomy_id":13419,"taxonomy":"post_tag","description":"","parent":0,"count":6,"filter":"raw"}],"uagb_featured_image_src":{"full":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-3.jpg",800,558,false],"thumbnail":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-3-150x150.jpg",150,150,true],"medium":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-3-300x209.jpg",300,209,true],"medium_large":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-3.jpg",800,558,false],"large":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-3.jpg",800,558,false],"1536x1536":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-3.jpg",800,558,false],"2048x2048":["https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/10\/makrout-laassel-3.jpg",800,558,false]},"uagb_author_info":{"display_name":"Amour de cuisine","author_link":"https:\/\/www.amourdecuisine.fr\/en\/article-author\/soulef"},"uagb_comment_info":0,"uagb_excerpt":"Makrout Laassel are traditional Algerian semolina pastries shaped into diamonds, filled with a soft almond centre, then fried until golden and dipped in warm honey. The result is a contrast of crisp edges and tender crumb, with orange blossom and cinnamon adding a fragrant, festive finish. Makrout Laassel with Almonds: Foolproof Fried Semolina Diamonds Soaked...","_links":{"self":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts\/133800","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/comments?post=133800"}],"version-history":[{"count":3,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts\/133800\/revisions"}],"predecessor-version":[{"id":133808,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/posts\/133800\/revisions\/133808"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/media\/133798"}],"wp:attachment":[{"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/media?parent=133800"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/categories?post=133800"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amourdecuisine.fr\/en\/wp-json\/wp\/v2\/tags?post=133800"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}