AI-generated image
Mchewek (almond cookies)
Mchewek: chewy Algerian almond-paste cookies rolled in flaked almonds
Mchewek means something like 'prickly', which is exactly how these cookies look: balls of almond paste rolled in flaked almonds so the flakes stick out like spines, each topped with half a candied cherry and baked only until the tips turn gold. Inside they stay soft and chewy, like a rustic macaroon. Being made with no flour, they suit anyone avoiding gluten, and they appear on Eid and wedding trays all over Algeria, often brushed with a little honey syrup for shine. Chef's tip: take them out when the edges are just golden and the centres still feel soft; overbaking is the classic mistake and leaves them dry and crumbly once cool.
- Total time
- 38 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 10 ½ oz ground almonds
- 5 ½ oz caster sugar
- 1 tsp lemon zestfinely grated
- 1 tsp vanilla extract
- 2 eggsmedium, lightly beaten
- 5 ½ oz flaked almonds
To decorate
- 12 glacé cherries (optional)halved
- 2 tbsp honey (optional)warmed with 1 tbsp water
Shop this recipe on Amazon
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Heat the oven to 350°F (fan 300°F) and line a tray with baking paper.
Step 2: Mix 10 ½ oz ground almonds, 5 ½ oz caster sugar, 1 tsp lemon zest and 1 tsp vanilla extract. Add three-quarters of 1 ½ eggs and mix into a soft paste that holds together when squeezed; add more egg only if it is crumbly.
Step 3: Roll the paste into 24 balls of about 25 g, using damp hands.
Step 4: Dip each ball in the rest of ½ eggs, then roll it in 5 ½ oz flaked almonds, pressing gently so the flakes stick out all round.
Step 5: Set them on the tray 3 cm apart and press half a glacé cherry, from 12 glacé cherries, on top of each if you like.
Step 6: Bake for 15 to 18 minutes until the almond flakes are just golden at the tips and the cookies feel firm outside but soft in the middle.
18 minStep 7: Brush with 2 tbsp honey while warm for a shine, if you like. Cool on the tray; they firm up as they cool. Store in a tin for up to a week.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 9 g
- Carbs
- 18 g
- Fat
- 21 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mchewek (almond cookies) take?
- About 38 minutes in total: 20 minutes to prepare and 18 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground almonds?
- Ground cashews, same amount.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.
Reform tortaWalnut meringue chocolate cake
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.