M’hencha (Moroccan almond snake pastry)

Method

1. 1

   Mix the ground almonds with the sugar, cinnamon, orange blossom water, egg and two spoonfuls of the melted butter, and knead with your fingertips until it comes together into a soft paste that doesn’t stick to your hands.

2. 2

   Divide the almond paste into long, even logs about the thickness of a finger, and place each one along the edge of a pastilla sheet brushed with melted butter.

3. 3

   Roll the sheet tightly around the filling, tucking the ends in, then coil the long cylinder into a spiral in a buttered baking dish.

4. 4

   Brush the top with egg yolk and butter and bake in a moderate oven for about 25 minutes until golden and the aroma of almonds fills the kitchen.

5. 5

   Dip the spiral in warm honey while still hot, decorate with toasted almonds and serve with mint tea at Moroccan holidays and celebrations.