M'khabez
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The M'khabez (it can be pronounced makabez, more or less) are made up of a mass of almonds that is bathed in a sugary icing so thick that it can look like fondant, something not very common in Arab pastries. This is because these small cakes (about 5 cm~2 inches in diameter) are highly influenced by French confectionery due to a process of assimilation that occurred during the years of French rule. In fact they are almost as popular in France as in Algeria itself.
As I have said, the M'khabez are consumed on great occasions since they are usually decorated profusely to dazzle the diners. Borders or other motifs are drawn with icing or they are decorated with flowers or nuts. It is for this reason that boxes with them are often given away in the way that in the West we give away chocolates, that is because in addition to being good they are very showy.
If you do without the decorative motifs and focus only on the almond base and making a simple icing, it will be very easy for you to make M'khabez. They are also very quick to cook.
INGREDIENTS :
- 400 grams (14 oz) of almond flour
- 200 grams (7 oz) of icing sugar
- 1 egg + 2 egg yolks
- Zest of 1 lemon
- Vanilla essence (1 teaspoon)
For the icing
- 2 egg whites
- 3 tablespoons lemon juice
- 3 tablespoons tablespoon milk
- 2 tablespoons orange blossom water
- 2 tablespoons sunflower or corn oil
- icing sugar (have planned about 250 grams~9 oz, depending on how the icing absorbs)
First of all, we mix the dry components, that is, the almond flour, the icing sugar and the grated lemon peel. Be careful that the zest is superficial, without the white part since it would make it bitter.
Once the dry ingredients are well mixed, add the whole egg and the two yolks, as well as the teaspoon of vanilla essence. Mix well - if you have a mixer, it is time to use it - and wrap the ball of dough obtained in plastic wrap, leaving it to rest in a cool but not cold place for at least 1 hour. With this rest, the vanilla aroma will spread much better.
After the resting time, spread the dough on a floured surface with the help of a rolling pin. We leave the dough with a thickness of a little less than two centimeters. Now we are going to cut the cupcakes. The easiest thing is to use an inverted glass that has a mouth of about 5 cm (2 inches) but you can use cookie molds if you want. The most common shapes can be round but especially diamond-shaped, triangular and even heart-shaped.
Place the cupcakes on a baking sheet, preheat the oven to 170 degrees (340 F) and bake for about 20 minutes (or until visibly browned).
Remove from the oven and let cool. While this is happening we are going to make the icing.
The glaze that is made is very thick (similar to the plastic paint with which ceilings and walls are painted, to make a simile). To do this, we incorporate the egg whites in a bowl with all the flavorings indicated in the list. Now, pay attention to this, we incorporate the icing sugar tablespoon by tablespoon, without beating with rods, just using a spoon to make the mixture slowly. If you beat it, bubbles would form and that would give the icing a not very successful appearance.
When we integrate a tablespoon of icing sugar, we go to the next one, until we get the appearance of plastic paint. It must be of such thickness that when put on the M'khabez it is not transparent. If there was little sugar, it would crack when it dries and it would be partially transparent.
Once we have the icing ready, hold the cupcakes with our fingers and wet them everywhere except for the base (you're going to get your fingers dirty, be warned).
Then you let them rest on a rack until they dry and they will be as in the header photograph. If they have turned out well, which I am sure they will because they are very easy to make, they will have an intoxicating aroma and when you taste them they will practically melt in your mouth.
One of the best Arabic sweets that exist, without a doubt.
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