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Almond Fingers - Twitchin Kitten - 12-04-2012
These are light and delicious and perfect with tea or coffee.
They are extremely easy to make. They feature in medieval manuscripts as "lauzinaj", which were fried and sprinkled with syrup, rose water, and chopped pistachios. In North Africa, they are deep fried, but we always baked them.
Assabih bi Loz
Almond Fingers
Preheat oven to 325º F
ingredients:[/i]
- 2 1/3 cups ground almonds
- 1/2 cup superine sugar, or to taste
- 3 Tbsp. orange blossom water
- 1/2 pound fillo pastry sheets
- 6 Tbsp. unsalted butter, melted (one stick)
- Confectioner's sugar to sprinkle on top
Mix the ground almonds with the sugar and orange blossom water.
Cut the sheets of fillo into 4 rectangular strip about 12" x 4". Don't worry about precise measurements of the sheets as it's not very important.
Pile them on top of each other so that they do not dry out. Brush the top one lightly with melted butter.
Put 1 heaping teaspoon of the almond mixture at one end of each rectangle, or take a small lump and press it into a little "sausage" in your hand. Roll up into a small "cigar" shape, folding the longer sices slightly over the filling midway. (See the drawing)
Place on a buttered baking sheet and bake in at 325º F for 30 minutes or until lightly golden brown.
Serve cold sprinkled with some confectioner's sugar.
Variations:Try other fillings!
ground pistachios flavored the same with with sugar and orange blossom water
ground walknuts mixed with sugar and either a tablespoon of ground cinnamon or the grates zest of an orange and 3 tablespoons fresh orange juice
* You may deep fry the pastries instead of baking them, in not very hot oil and for only a very short time, until lightly colored brown. Drain on paper towels and dust with confectioners' sugar.
Serve hot or cold if fried.
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