Mkhabez are traditional Algerian almond cookies that are commonly prepared for Eid celebrations and family gatherings. Their origin dates back to Ottoman‑influenced Algerian bakeries, where almond‑based sweets were a sign of hospitality and festivity.

In coastal cities like Algiers, the cookies are often glazed with a thin orange‑blossom icing, while in the interior regions they may be left plain or flavored with rose water. Some families add a hint of cinnamon or cardamom to the dough for extra warmth.

Mkhabez are typically arranged on a decorative platter alongside other sweets such as baklava and maamoul. They are enjoyed with mint tea or coffee and are often given as gifts during holidays.

Mkhabez are especially popular during Eid al‑Fitr, Eid al‑Adha, and wedding celebrations, where their elegant appearance and delicate flavor complement the festive menu.

Mkhabez exemplify the North African love for nut‑based pastries, sharing ingredients like almond flour, orange blossom water, and powdered sugar with other regional treats such as makroud and gazelle horns.

Authentic Mkhabez use blanched almond flour, powdered sugar, whole eggs, orange blossom water, and fresh lemon zest. Substitutes can include almond meal for the flour, vanilla extract for vanilla sugar, and rose water in place of orange blossom water without drastically changing the flavor.

Mkhabez pair beautifully with Algerian mint tea, strong Arabic coffee, or a glass of fresh orange juice. They also complement savory dishes like couscous or tagine when served as a sweet finish.

Originally, Mkhabez were made with simple almond paste and honey glaze. Modern versions, like the one on Amour de cuisine Soulef, use powdered sugar and royal icing for a smoother, glossy finish, and some bakers add food‑grade coloring for decorative flair.

Many think Mkhabez must be baked until crisp, but the traditional texture is soft and slightly chewy inside. Another misconception is that they require wheat flour; authentic recipes are completely gluten‑free, relying solely on almond flour.

Common errors include over‑mixing the dough, which makes it tough, and under‑whipping the royal icing, leading to a runny glaze. Also, baking too long will dry out the cookies, preventing the glaze from adhering properly.

The icing is ready when it forms stiff, glossy peaks that hold their shape when the whisk is lifted. It should be thick enough to coat the back of a spoon without dripping off immediately.

The YouTube channel Amour de cuisine Soulef focuses on authentic North African and Mediterranean home cooking, offering step‑by‑step tutorials for traditional dishes, holiday treats, and modern twists on classic recipes.

Amour de cuisine Soulef emphasizes cultural storytelling, precise technique explanations, and the use of readily available ingredients, while many other channels focus on quick shortcuts. The host often shares personal family traditions, giving viewers a deeper connection to Algerian culinary heritage.