Ingredients
- 700 g almonds
- 700 g pastilla sheet (brick)
- 2 spoons of orange blossom water
- 300 g granulated sugar
- 1 small glass of butter and oil
- 1 teaspoon of cinnamon
- 4 pieces of ground gum arabic
- 1 teaspoon of butter
- 2 kg of honey
Preparation
Boil, peel, grind the almonds with the sugar, add the cinnamon, butter, orange blossom water, gum arabic. Make sausages, set aside.
Glue the ends of the pastilla sheet lengthwise, placing the shiny side towards the work surface. Place the almond sausages lengthwise 2 cm from the edges then fold the sausages into a cigar shape, coating the edges of the sheet with egg white. Fold into a spiral shape.
Arrange on a baking tray. Coat with butter and oil, cook in the oven at medium temperature until browned on both sides. After removing from the oven, dip in lukewarm honey, drain then serve according to taste.
source: la-cuisine-marocaine.com
