Makroud el Louse

These easy-to-make, flourless cookies are excellent served with tea or coffee. They will keep for over a month stored in a well sealed container.

Makes 20 to 24 cookies

• Almonds, whole, blanched -- 1 1/4 pound
• Sugar -- 1 cup
• Eggs, beaten lightly -- 2
• Water -- 2 cups
• Sugar -- 1/2 cup
• Orange flower water -- 1 tablespoons
• Powdered (confectioner's) sugar -- 3 cups

Method

1. Preheat oven to 350°F. Place the almonds and sugar in a food processor and process until the almonds are finely pulverized. Remove to a bowl.
2. Make a well in the center of the almonds and stir in the eggs with a wooden spoon until the dough starts to come together. Then knead the dough with clean hands until smooth.
3. Cut the dough into 4 equal portions and remove to a floured work surface. Roll one portion out into a rope about 3/4 inch in diameter. Press down with your palm to flatten the rope to about 1/2-inch thickness. Cut the rope on a diagonal into 1-inch pieces and remove to an ungreased cookie sheet. Repeat with the remaining dough.
4. Bake cookies for about 12-15 minutes, or until they are lightly browned on top. Remove to racks and cool completely.
5. While the cookies bake, bring the water and 1/2 cup sugar to a rapid boil in a saucepan over high heat. Stir to dissolve sugar and let boil for 10-15 minutes. Remove and cool to room temperature. Stir in the orange flower water.
6. Put powdered sugar in a large bowl. To finish, dip each cookie first in the sugar syrup to wet. Then toss each cookie in the confectioner's sugar to coat well. Place on a rack to dry and repeat with the rest of the cookies.

Variations

• Add 1 tablespoon lemon zest to the almond dough if you like.
• If you are unable to find orange flower water to flavor the syrup, try using 1 teaspoon of lemon essence instead.