Kaber Ellouz (Tunisian Almond Balls)
A recipe for Kaber Ellouz (Tunisian Almond Balls)! These multi-colored marzipan rounds are flavored with rose water and coated in sugar for quite the vibrant treat.
Servings 20 Almond balls
Ingredients
- 1 cup (200 grams) granulated sugar
- 1 tablespoon (12 grams) vanilla sugar
- 1/2 cup (120 milliliters) water
- 1 tablespoon (15 milliliters) rose water
- 3 cups (300 grams) fine almond flour sifted, plus more as needed
- 1/4 teaspoon red food coloring
- 1/4 teaspoon green food coloring
Garnish:
- 1/4 cup (50 grams) fine granulated sugar caster sugar
Instructions
- In a small saucepan, whisk together the sugar, vanilla sugar, and water.
- Place the saucepan over medium heat and bring to a simmer. Cook, whisking often, until all the sugar is dissolved and the mixture is slightly thickened, about 10 minutes.
- Remove from heat and whisk in the rose water.
- Sift the almond flour into a large bowl.
- Use a wooden spoon or rubber spatula to slowly stir in syrup until no streaks of the almond remain.
- Cover the bowl and refrigerate for 30 minutes to 1 hour.
- Dust a large work surface lightly with almond flour. Add the rested almond dough and knead lightly until no longer sticky, adding more almond flour as needed.
- Divide the dough into three equal pieces.
- Set one piece aside.
- For the second piece, add the red food coloring and knead until evenly distributed.
- For the third piece, add the green food coloring and knead until evenly distributed.
- Roll each piece into a 3/4 inch (2 centimeter) thick rope.
- Carefully arrange the ropes side by side with about 2 inches (5 centimeters) of space between each rope.
- Starting from one end, braid the ropes together. Gently roll the braided rope back and forth once or twice to remove any air and seal together the dough.
- Pour about 1/4 cup (50 grams) fine granulated sugar into a wide bowl.
- Cut the braided rope into about 1 inch (2.5 centimeters) pieces. Roll each piece into a ball, then coat evenly in the sugar.
- If desired, place each coated round into a miniature muffin liner for easy serving. Store leftovers in an airtight container at room temperature for up to a week.