M’hencha with almonds (almond snake pastry)

Method

1. 1

   Mix the ground almonds with the sugar, orange blossom water and cinnamon to form a moist, firm almond paste.

2. 2

   Shape the almond paste into long, thin logs about the thickness of a finger.

3. 3

   Brush a brik sheet with melted butter, place an almond log along one edge and roll it up tightly into a long tube, then coil the tube into a spiral like a snake (the origin of the name “m’hencha”) and place the coil in a buttered tin.

4. 4

   Bake in a hot oven at 180 °C for 20–25 minutes until the top is golden and crisp.

5. 5

   As soon as it comes out of the oven, brush with a layer of warm honey and sprinkle with crushed toasted almonds, then cut into slanted slices to serve; a centrepiece sweet at Algerian weddings and celebrations.