Kaber Ellouz are almond balls from Tunisia. They are made by braiding together 3 pieces of almond dough- one plain, one dyed red, and one dyed green. I used the beet food coloring I posted yesterday for the red dough. I attempted to make green food coloring, but it did not work out so I used store-bought. The braided almond dough is formed into balls and each is rolled in superfine sugar. These were a very easy, no bake dessert. In Tunisia, they are popular for special occasions. 
You can make vanilla sugar at home and it is also available in many supermarkets. If you are unable to find it, substitute by adding 2 teaspoons superfine sugar and 1 teaspoon vanilla extract when making the syrup.
The original recipe called for ground almonds. I used pre-made almond meal. You can use almonds and grind them yourself, but they need to be fine and not too oily to make a smooth dough.
Ingredients
3/4 cup superfine (caster) sugar
2 teaspoons vanilla sugar
7 tablespoons water
4 teaspoons rosewater
2 1/2 cups almond meal
1/2 teaspoon red food color
1/2 teaspoon green food color
Superfine sugar
Pine nuts
In a small saucepan, combine sugar and vanilla sugar. Stir in the water and heat over medium. Cook, whisking occasionally, until all sugar is dissolved, about 10 minutes. Whisk in the rosewater.
Place almond meal in a medium bowl. Use a wooden spoon to stir in syrup. Once dough has come together, knead on work surface lightly dusted with almond meal until smooth.
Divide the dough into 3 equal pieces. To one piece, knead in red food coloring. Knead in green to another piece. Leave the third piece plain.
Roll each piece into a 3/4 inch wide rope. Place the ropes side by side and braid together. Push the braid together to seal and cut into about 1 inch long pieces. Roll each piece into a ball.
On a plate, sprinkle some superfine sugar. Roll each ball in the sugar and place on serving plate. Sprinkle with pine nuts, if using, and serve.
Adapted from Culina Mediterranea: Mediterranean Cuisine
Gina says
26 June, 2015 at 12:35 pmThanks For the recipe.Hello from Italy
Sophia says
2 April, 2018 at 5:33 pmThankyou!! I needed this for a French Project!! I know it’s like whaaat??? A project?? But I had to bring a side dish along with a presentation of Tunisia. Thankyou thankyou!!
Tara says
3 April, 2018 at 8:47 pmGlad you like it!
jasmine says
31 May, 2019 at 6:55 pmOMG! Me too! But I have to present Tunisian desserts not actually bring them into class.