Ingredients
- 1kg of pastilla leaves
- 200 g melted butter
- 1 kg of almonds
- 2 egg yolks
- 500g caster sugar
- 5cl of orange blossom water
- 5cl of melted butter
- 1/2 tsp. to c. cinnamon
- 1/2 tsp. to c. gum arabic
- icing sugar for decoration
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Preparation
Mix the blanched almonds with the sugar. Place the mixture in a container, add the orange blossom water, the melted butter, the mastic and the cinnamon.
Mix everything well. Shape this almond paste into long sausages (20 x 2 cm). On the work surface, place two half-pastilla sheets lengthwise to obtain a long ribbon.
Place a sausage of almond paste on top. Wrap the long sheet of pastilla around the almond paste. Repeat the operation until the ingredients are used up.
Place the Mhancha on a baking sheet lined with parchment paper, brush them with butter and bake them in an oven at medium temperature until they turn golden brown.
Let the Mhancha cool and cut them diagonally every 5cm approximately.
Sprinkle the Mhancha with icing sugar before serving.
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SOURCE: Moroccan-cuisine
