Almond Cigars

Ingredients

• 200 g Almond powder (Blanched, ground almonds)
• 100 g Pistachio powder (Shelled, ground pistachios)
• 150 g Powdered sugar
• 2 g Ground cinnamon
• 100 g Melted butter (Let cool before incorporating)
• 30 ml Orange‑flower water
• 1 unité Egg (Lightly beat with a fork)
• 10 feuilles Brick pastry sheets (Use half‑sheets (cut each sheet in two))
• 150 g Honey (For the syrup and final decoration)
• 50 g Crushed pistachios (For final decoration)

Instructions

1. Prepare the almond‑pistachio paste

   In a bowl, mix the almond powder, pistachio powder, powdered sugar and cinnamon. Add the cooled melted butter then the orange‑flower water. Work with your fingertips until you obtain a homogeneous, compact dough that is easy to handle.

   Time: PT10M

2. Form the filling logs

   Divide the dough into small logs about 7.5 cm long and 1‑1.5 cm in diameter. Repeat until the dough is exhausted (about 20 logs).

   Time: PT10M

3. Prepare the beaten egg

   Crack the egg into a small bowl and beat lightly with a fork. This mixture will be used to seal the cigars.

   Time: PT2M

4. Assemble the cigars with the brick sheets

   Take a half‑sheet of brick pastry, place a log in the centre of the cut edge. Fold the sides of the sheet over the filling, then roll tightly to form a cylinder. Brush the end with a little beaten egg to seal.

   Time: PT15M

5. Brush with melted butter and preheat the oven

   Arrange the cigars on a baking sheet, spacing them slightly. Generously brush each cigar with melted butter using the brush. Preheat the oven to 180 °C fan‑assisted.

   Time: PT5M

6. Bake

   Place the cigars in the oven and bake 15‑20 minutes, until golden and crisp.

   Time: PT20M

   Temperature: 180°C

7. Prepare the honey‑orange‑flower syrup

   While baking, pour the honey and orange‑flower water into a saucepan. Stir and heat over medium‑low heat until a gentle boil, then remove from heat.

   Time: PT10M

   Temperature: medium

8. Dip the cigars in the syrup

   Immediately after removing from the oven, plunge the hot cigars into the warm syrup. Let them soak for a few seconds, then drain on a rack.

   Time: PT5M

9. Decorate the ends

   Lightly dip the ends of the cigars in a drizzle of honey, then roll them in the almond‑pistachio mixture to make the decoration adhere.

   Time: PT5M

10. Cool and serve

    Place the decorated cigars on a serving platter, let cool completely before eating or storing.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g