mkhabez aux amandes 🇩🇿 لمخبز باللوز, gateau algérien sans gluten pour Aid el Fitr

Ingredients

• 250 g Almond Flour (finely ground, blanched almonds)
• 200 g Powdered Sugar (sifted twice for a smooth dough)
• 1 large Egg (room temperature)
• 2 large Egg Yolk (separated from the egg white, added one at a time)
• 10 g Vanilla Sugar (or 1 tsp vanilla extract)
• 1 tsp Lemon Zest (freshly grated)
• 2 large Egg White (room temperature, for royal icing)
• 200 g Powdered Sugar (Icing) (sifted, for royal icing)
• 2 tbsp Milk (whole or 2% milk)
• 1 tsp Orange Blossom Water (adds floral aroma to the icing)
• 1 tsp Lemon Juice (freshly squeezed)
• as needed Food‑grade Coloring (optional) (purple or any color for decoration)

Instructions

1. Sift Dry Ingredients

   Place the almond flour, powdered sugar, vanilla sugar, and lemon zest into a fine mesh sieve and sift into a large mixing bowl. Stir briefly to combine.

   Time: PT5M

2. Add Egg and Yolks

   Create a well in the center of the dry mixture. Add the whole egg and mix until just incorporated. Then add the two egg yolks one at a time, mixing after each addition, until the dough comes together and feels soft but not sticky.

   Time: PT5M

3. Shape the Cookies

   Lightly flour a clean surface, roll the dough to about 1.5 cm thickness, and cut circles about 5 cm in diameter using a round cutter. Place the cutouts on a parchment‑lined baking sheet, leaving a little space between them.

   Time: PT5M

4. Preheat Oven

   Preheat the oven to 160 °C (320 °F).

   Time: PT5M

   Temperature: 160°C

5. Bake the Mkhabez

   Bake the cookies for 15–20 minutes, or until they turn a light golden color. Rotate the sheet halfway through for even browning.

   Time: PT18M

   Temperature: 160°C

6. Cool on Rack

   Remove the tray from the oven and let the cookies cool on a wire rack for about 10 minutes before handling.

   Time: PT10M

7. Prepare Royal Icing

   In a clean bowl, whisk the egg whites, milk, orange blossom water, and lemon juice together. Gradually add the sifted powdered sugar, a handful at a time, whisking until the mixture forms stiff, glossy peaks.

   Time: PT10M

8. Glaze the Cookies

   Using a fork or a small dipping tool, dip each cooled cookie into the royal icing, allowing excess to drip off. Place the glazed cookies back on the rack and smooth the surface with a pastry brush. Let the glaze set for a few minutes.

   Time: PT10M

9. Optional Decoration

   If desired, roll a small amount of colored fondant (e.g., purple) into tiny decorative shapes and place them on top of the set glaze.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Almond Flour: Fine ground almonds, Almond meal
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Vanilla Sugar: Vanilla extract
• Instead of Milk: Water, Almond milk
• Instead of Orange Blossom Water: Rose water

Equipment Needed

• Mixing Bowl
• Whisk
• Spatula
• Fine Mesh Sieve
• Baking Sheet
• Parchment Paper
• Round Cookie Cutter
• Cooling Rack
• Pastry Brush (optional)
• Piping Bag (optional) (optional)

Critical Steps — Do Not Skip

• Achieving the right dough consistency by adding egg yolks gradually.
• Baking until a light golden color without over‑baking.
• Whipping the royal icing to stiff peaks for a smooth, glossy finish.
• Dipping and smoothing the glaze to avoid air bubbles.

Chef Tips from the Video

• Use blanched almonds for a lighter, less bitter flavor.
• Sift powdered sugar twice to avoid grainy texture in both dough and icing.
• For extra shine, lightly mist the glazed cookies with a spray bottle of water before the icing sets.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days. The glaze may firm up; let sit at room temperature for 15 minutes before serving.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag; lasts up to 2 months. Thaw at room temperature and re‑glaze if needed.

Room temperature: Best enjoyed within 2 days at room temperature in a sealed tin.

Make-Ahead Tips

• Bake the cookies a day ahead and store them airtight; glaze them fresh on the day of serving.
• Royal icing can be prepared up to 2 hours in advance and kept covered; stir gently before use.

Frequently Asked Questions