Ingredients
- 1kg ground almonds
- 600g granulated sugar
- 5 to 6 egg yolks
- zest
Preparation
The Mchewek these almond petit fours which means thorny in Arabic, these small almond fondants are called « Mchewek » in Algeria while in Morocco they are not given a particular name, they are considered as soft almond petit fours similar to their sisters the almond florets.
Instead of shaping them into florets like dauphine potatoes, we form balls that we sprinkle with crushed or flaked almonds.
This pastry finds its place in all Algerian and Moroccan trays. It is ideal for enhancing an assortment of simple, classic, refined and very popular petit fours.
Put in a terrine, the finely ground almonds, the sugar, sand well between your fingers, add the egg yolks gradually while bringing together, until you obtain a firm but malleable dough.
Make a long, thin sausage 2 cm thick, cut out diamonds of the same size, then take these same diamonds and make balls. This technique also aims to make as many cakes as possible in record time.
Then dip the balls in egg yolk lightly beaten with a fork and roll them in flaked or crushed almonds, you can decorate either with a candied cherry or a whole almond.
4
Bake in the oven at 170°C for 15 min.
- s of 4 lemons
- source: Moroccan-cuisine
