Best Loz Almond Sweetmeats Recipes

Festive Sugar Plums - Old Fashioned Sweetmeats image

Provided by French Tart

Categories Candy

Time 5m

Yield 12 Sugar Plums, 12 serving(s)

Number Of Ingredients 9

200 g luxury dried fruits (a medley of raisins, currants, citrus peel, sultanas, apricots, figs, dates etc.)
25 g ground almonds
2 tablespoons glace ginger, chopped
1 orange, zest of, grated medium
2 -3 teaspoons brandy or 2 -3 teaspoons orange juice
2 tablespoons caster sugar (superfine sugar)
1 teaspoon mixed spice (or a mixture of ground cinnamon, ground nutmeg, ground cloves and allspice)
12 pistachio nuts
3 red glace cherries

Steps:

Put all of the dried fruit, ground almonds and glace ginger into a food processor and pulse until finely chopped. Add the grated orange zest and mix well. Then add the brandy or orange juice and pulse briefly until the mixture comes together.
Mix the sugar and mixed spice together.
Divide the sugar plum fruit mixture into 12 pieces and then roll into small balls, before rolling them in the spiced sugar to coat them all thoroughly.
Cut the pistachios into slivers and cut the cherries into quarters, then push the pistachio slivers and cherry pieces into the top of the sugar plums, to imitate leaves and berries.
Place them into small paper cases if you wish and store them in an airtight tin for up to 4 weeks if made with brandy, or up to 2 weeks in the fridge if made with orange juice.
You may be able to perform the Nutcracker ballet now - or not!

Nutrition Facts : Calories 26.4, Fat 1.4, SaturatedFat 0.1, Carbohydrate 2.7, Fiber 0.3, Sugar 2.2, Protein 0.6

Sweetmeats image

Provided by Sharon123

Categories Dessert

Time 55m

Yield 30 squares

Number Of Ingredients 8

1/2 lb sweet butter, at room temperature
1 2/3 cups brown sugar
1 2/3 cups all-purpose flour
1 cup brown sugar
4 eggs, slightly beaten
2 tablespoons all-purpose flour
2 cups shelled walnuts, coarsely chopped
1 cup shredded coconut

Steps:

Makrout a Louz - Algerian Almond Cakes image

Provided by Um Safia

Categories Dessert

Time 50m

Yield 30-35 diamond shape cakes

Number Of Ingredients 7

3 cups ground almonds
1 cup granulated sugar
4 limes, zest of, finely grated
3 small medium eggs
3 tablespoons cornflour (maize or cornstarch)
2 cups of light sugar syrup
2 1/2 cups icing sugar (confectioners sugar)

Steps:

Place the first 4 ingredients in a large bowl and mix well - traditionally with your hand.
Dust work top with a little cornflour, seperate the dough into 1/4's and then roll mixture into a sausage shape - approximately the thickness of a frankfurter or average thumb!
Cut the sausage into 3cm pieces. Do this at an angle to create lozange or diamond shapes.
Bake on middle shelf at approx 170°C until set but still pale in colour. THEY SHOULD NOT BE golden.
When cooled slightly, drop one by one into the syrup. Hold on a fork and allow excess to dribble off before slowly dropping into the sugar.
Re-dip with sugar 5 mins later and pop into paper cases.
For the syrup you can make it easily by putting 2 cups of water, a halved lime and 1 cup of sugar in a pan and boiling for 10 minutes. It needs to be nice and light - just enough to hold the icing sugar on.