Here is another recipe that came out of this month’s Daring Bakers challenge. It was also from the book The New Book of Middle Eastern Food by Claudia Roden. The photos in the book showed very thin pastry (paper thin phyllo) sprinkled with powdered sugar. Since I used strudel dough, my resulting almond fingers were thicker and looked more like spring rolls. I probably used too long a strip and did not roll them thin enough. It was a little hard when I took a bite. I was hoping for nice light crunch. These pastries were baked although Roden mentioned that in North Africa they are usually deep-fried.
- 2 1/3 cup ground almonds
- 1/2 cup powdered sugar (or enough to taste)
- 3 tbs orange blossom water
- 1/2 portion strudel dough or 1/2 pound phyllo pastry sheets
- 6 tbs unsalted butter, melted
- extra powdered sugar for sprinkling
- Mix the ground almonds with the sugar and orange blossom water.
- Cut the sheets of phyllo into rectangular strips about 12 by 4 inches and pile them on top of each other so they do not dry out. Brush the top one lightly with butter.
- Place 1 heaping teaspoon of the almond mixture at one of the short ends of each rectangle. Roll up into a small cigar shape, folding the longer side slightly over the filling midway. Repeat with the rest.
- Place on a greased baking sheet and bake in a preheated 325F oven for 30 minutes or until lightly golden brown.
- Serve cold, sprinkled with powdered sugar.