Ingredients
- For the dough:
- 500 g flour
- 1 tbsp. tablespoon of butter
- 1 tea glass of orange blossom water (approximately 125 ml)
- A little lukewarm water
- For the stuffing:
- 1 kg of blanched almonds
- 500 g of sugar
- 1/2 tea glass of orange blossom water (approximately 65 ml)
- 1/2 teaspoon melted butter
- Gum arabic, optional
- For the decor:
- 1 beaten egg white
- 100 g flaked almonds
Preparation
Put the flour and salt in a large salad bowl, add the melted butter, the orange blossom water and a little lukewarm water (not very hot), work the dough to obtain a smooth and homogeneous mixture. Work the dough obtained well to make it soft and elastic, forming a large ball.
Cover the dough and let it rest for about 10 minutes at room temperature.
Grind the almonds with the sugar until you obtain a homogeneous powder
Put in a salad bowl then add the melted butter, orange blossom water and a little gum arabic (grind the gum arabic in a mortar with a little sugar, you get 1/2 tsp of this mixture)
Mix everything well then form very thin sausages of approximately 20 cm and 1 cm in diameter.
Divide the dough into medium balls.
Take a ball and flatten it with a rolling pin, you must obtain a very thin dough of the same length as the sausages of stuffing formed (i.e. 20 cm), the width is approximately 3 cm. Do what you can, the main thing is that the dough is thin but pliable enough to roll it up without making holes.
Place the almond stuffing then roll it all up. Cut cigarettes of approximately 3 cm.
Take each piece (cigarette), flatten it against the work surface (just with your fingers) and fold it, stick the two ends with a little egg white or water and seal well (this is important otherwise it will come off). The ring formed must be really thin.
Take each ring formed and flattened. Dip the end in the egg white, then dip it in the flaked almonds. Place them in a baking tray and bake at 180° for around 10 minutes. It’s done when it’s lightly browned.
source: la-cuisine-marocaine.com
