Joyce Goldstein

Algerian Almond Cookies

Ghoriba el Louze

Preparation info
  • Makes about

    6 dozen

    cookies
    • Difficulty

      Easy

Appears in
Saffron Shores: Jewish Cooking of the Southern Mediterranean
Saffron Shores

By Joyce Goldstein

Published 2002

  • About

These sweet, chewy cookies are made from a classic marzipan that is baked and dipped in syrup. They can be made 1 week ahead of time and kept in a covered container.

Ingredients

  • 3 cups (1 pound) blanched almonds
  • 1 ¼ cups sugar

Method

Preheat the oven to 350 degrees F. In a blender or a food processor, grind the almonds and sugar together in batches. Pour into a medium bowl and stir in the zest. Make a well in the center and add the eggs. Mix well. Divide the mixture in half.

On a heavily floured work surfac