World Cuisine

Ingredients
  • 300 g (10 oz) plain flour
  • 50 g (2 oz) butter, softened
  • 4 tablespoons orange-flower water
  • 2 tablespoons icing sugar
  • pinch of salt
  • 500 g (1 lb) blanched almonds
  • 300 g (10 oz) caster sugar
  • 1 tablespoon orange-flower water
  • 25 g (1 oz) butter, melted
  • 1 tablespoon cinnamon
Directions

Rub together the ingredients for the pastry. If it seems too dry, add a little water or extra orange-flower water. Let it rest in the refrigerator while you prepare the filling.

Chop the almonds in a blender, then add the sugar and orange-flower water and chop again until fine. Tip the mixture into a bowl and add the butter and cinnamon. Mix to a dough and form into sticks 8 cm (3½ inches) long.

Preheat the oven to 180°C (350°F), Gas Mark 4.

Divide the pastry into about 50 small balls. Roll out the balls thinly into rectangles and place a stick of almond paste on each one. Close the pastry around the filling, press to seal and trim to form a horn shape. Place them on an oiled baking sheet.

Transfer to the oven and cook for 15 minutes. Allow to cool before serving.

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