Almond Cakettes

Almond Cakettes

This pastry is inspired from a famous old Algerian pastry called “makroud elouz” which is one of my favorite Algerian pastries, The old pastry (makroud elouz) still exist in Algeria and  I would say that  it’s a must have  in our plates during celebrations an hollydays, that is why I wanted to share with you the recipe of an updated version of this pastry.

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams.

The supplies you will need:

  • Plain pastry tip Ateco 806.


For the almond paste

  • 300 g almond flour
  • 150 g icing sugar
  • 2 tablespoon lemon zest
  • 4 egg yolks (you don’t have to use them all, it could be 3 egg yolks, it depends on the size of the eggs)
  • 1 tea spoon Vanilla

For the icing and the decoration

  • 1 kg icing sugar
  • 100 g blossom water
  • 100 g icing sugar
  • decoration fondant or a Colored Almond Paste


Making the Cakettes :

  • In a large bowl, combine the almond flour, the sifted icing sugar, the lemon zest and the vanilla.
  • Start adding the whitened egg yolks little by little while mixing with your hand  until you get a thick paste (be careful when you add the egg yolks, if you don’t mix the paste it will remain hard and you will continue to add the eggs until it becomes
    too liquid )
  • cut the almond paste in small pieces (about 40 g), roll each piece into a ball. then flatten it until you get a circle of 6 cm of circumference.
  • Using the plain pastry tip, pit a small hole in the middle of the circles (You should get  the same shape as a donut except that the hole is small)Cakettes
  • Bake for 20 minutes in a preheated oven 320F (160 c), the almond is really sensitive to heat so I suggest you to try baking one or two pieces before baking all the preparation.

The decoration :

  • In an other bowl combine the 100 g of blossom water and the 100 g of  icing sugar (You should have a white mixture).
  • Soak quickly the Cakettes in the mixture and let them dry.
  • Put the drained Cakettes in the icing sugar for at least 30 minutes, the sugar should cover them in order to absorb it (the Cakettes shouldn’t be wet).
  • Meanwhile start modeling the decoration roses using the fondant or the colored almond paste.
  • Remove the Cakettes from the sugar and stick the roses in the small hole  that you made (remember the Cakettes have the shape of donuts).

Note: if your Cakettes are wet, don’t put them in the sugar because while removing them the sugar will break and detach from the pastry.



13 comments on “Almond Cakettes

  1. These are too cute! I bet they’re delicious too – but I’ve noticed a lot of your recipes use almond flour. Is this a taste preference, or due to dietary restriction? And can other flours be used instead?

  2. I simply love the unique taste of almond. I feel that it makes a pastry taste more refined!
    These cakettes look delicious and I hope I will get the chance to taste them one day! Thanks for sharing this lovely recipe!

  3. Another lovely recipe from you! These look really delicious, I believe they would be great for the ladies’ party or even very elegant event:)

  4. This look beautiful! I will find an egg replacer (Apple sauce or Bananas work best) and try my hand at this recipe!

  5. Wow, these look divine. I wish i could bake! you’ve done a great job and the decorations on top are just flawless! great job!

  6. These are precious! It would be nice to have this with tea! I love how they’re decorated, they look so pretty! Too pretty to eat even!

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