Algerian Mchewek

Mchewek is a traditional Algerian pastry made with almonds, sugar, and eggs. It has a soft, chewy inside and a crunchy outside, thanks to being rolled in slivered almonds before baking.
The dough is lightly flavored with vanilla or lemon zest, shaped into small balls, and often topped with a candied cherry. Once baked, Mchewek turns golden.
The name Mchewek comes from the Arabic word meaning “prickly” or “thorny,” referring to the pastry’s outer appearance. The slivered almonds covering the Mchewek give it a slightly rough and “spiky” texture, which is where the name comes from.
This detail highlights the focus on textures and appearance in traditional Algerian pastries, where each name often tells a story related to the ingredient or the visual aspect of the dessert.
Mcheweks are never dipped in syrup or honey.
Ingredients:
- 300g of almond powder
- 120g of caster sugar
- 1/2 spoon of pure vanilla extract
- 2 eggs (more or less depending of the quality of your almond powder). I used 1 egg and 1/2.
- 1 egg white
- Almond flakes
- Some candied cherries
Method:
- Line a large baking sheet with parchment paper and set aside.
- In a large bowl, pour the almond powder and the sugar.
- Mix with your fingers.
- Add the pure vanilla extract and mix.
- Finally add the mixed eggs one by one until you obtain an almond paste (not sticky but workable).
- In a small bowl whisk the egg white and set aside.
- In a large plate add some almond flakes and set aside.
- Preheat the oven to 170C degrees.
- Roll small balls of 35 grams and proceed the same way for the rest of the paste.
- Dip each ball into the egg white than into the almond flakes.
- Proceed the same for the rest.
- Put them on the baking tray.
- Add on top of each Mchewek one candied cherry.
- Bake for 25 minutes or when the bottom is golden.
- Remove from the oven and allow too cool.
Serve these sweet treats with tea or coffee.
The texture is soft inside and crunchy on the outside.
Bonne dégustation, saha ftourkoum!
these look so pretty and sound delicious. i am wondering what almond powder is though? is it like almond meal or ground almonds? or something finer? cheers
sherry
Thank you so much.
I used blanched almonds then finely ground!
Have a nice day,
Linda
Thank you so much Hazel to share my recipe, I’m feel flattered <3