Serpentine almond and pistachio cake (Beach House)
Recipe by Lynoucha's Kitchen
Crispy small cakes made with scented almond paste, rolled in filo sheets and baked. One half with candied orange, the other with pistachio, glazed with honey and decorated with sliced almonds or crushed pistachios. Ideal for summer with coffee or tea.
MediumFrenchServes 12
Printable version with shopping checklist
Source Video
50m
Prep
30m
Cook
10m
Cleanup
1h 30m
Total
Cost Breakdown
Total cost:$20.50
Per serving:$1.71
Critical Success Points
- • Fry the almonds until they reach a golden color without burning.
- • Properly seal the filo edges to prevent them from bursting during baking.
- • Do not overload the rolls to prevent the filo from tearing.
Safety Warnings
- • Frying oil is very hot; handle with care to avoid burns.
- • The oven reaches 180 °C; wear kitchen gloves when handling trays.
- • Hot honey can splash; keep children away.
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