Moroccan cuisine · Desserts & Sweets

Mlouwza

Almond confections dipped in hot orange-blossom syrup and dried to a glossy finish.

Ingredients · for 8 servings

• 300 g ground almonds
• 150 g powdered sugar
• 3 tbsp orange blossom water
• 1 egg white
• 1 tsp cinnamon
• 200 g sugar
• 150 ml water
• 1/2 lemon
• 30 g flaked almonds

Instructions

1. Mix the ground almonds, powdered sugar and cinnamon, add the egg white and 2 tbsp orange blossom water, and knead into a firm, pliable paste.
2. Shape the mixture into about 30 small balls or diamonds and let them dry on baking paper for 15 min so they hold together in the syrup later.
3. Bring the sugar, water and a splash of lemon juice to a boil in a wide pot and simmer uncovered for 6–8 min until the syrup forms a light thread.
4. Remove the pot from the heat, stir in the remaining orange blossom water and dip the confection pieces in the hot syrup in batches for 1–2 min.
5. Lift the pieces out with a slotted spoon, set them close together on a rack and sprinkle with the flaked almonds.
6. Let dry for at least 30 min, until the syrup has set glossy, then serve in paper cases with tea.