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Moroccan Honey Almond Cigars Recipe

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★★★★★

4.7 from 73 reviews

Moroccan Honey Almond Cigars are delicate, crisp pastries filled with a fragrant blend of ground almonds, sugar, and cinnamon. Wrapped in a buttery dough and baked to golden perfection, these treats are then soaked in a luscious honey syrup infused with lemon and orange blossom water, offering a perfect balance of sweetness and aromatic flavors. Ideal for festive occasions or as a charming dessert, these cigars showcase the rich culinary heritage of Moroccan sweets.

Ingredients

Scale

For the Dough

  • 2.5 cups all-purpose flour
  • 0.5 cup unsalted butter, melted
  • 0.25 cup water (rose water can be used for added fragrance)
  • 0.125 teaspoon salt

For the Filling

  • 2 cups almonds, blanched and finely ground
  • 0.5 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon orange blossom water

For the Syrup

  • 1.5 cups honey
  • 0.5 cup water
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the dough: In a large bowl, combine the flour and salt. Gradually add the melted butter and water, mixing until a soft dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes to relax the gluten and improve texture.
  2. Make the filling: While the dough rests, mix together the finely ground almonds, granulated sugar, ground cinnamon, and orange blossom water in a separate bowl until the filling is well combined and fragrant.
  3. Prepare the syrup: In a small saucepan, combine honey, water, and lemon juice. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the honey dissolves completely. Let the syrup simmer for about 5 minutes to meld the flavors, then remove from heat and cool to room temperature.
  4. Shape the cigars: Roll out the rested dough thinly on a lightly floured surface. Cut the dough into rectangles approximately 3 by 5 inches in size. Place about one tablespoon of almond filling at one end of each rectangle, then roll tightly into a cigar shape, pressing the edges well to seal and prevent filling from leaking.
  5. Bake the pastries: Preheat the oven to 350°F (175°C). Arrange the rolled cigars on a baking sheet lined with parchment paper. Bake for 18 to 20 minutes, or until they turn golden brown and crisp.
  6. Soak in honey syrup: Right after removing from the oven, dip each warm cigar into the cooled honey syrup, allowing it to soak for a few minutes to fully absorb the syrup.
  7. Drain and garnish: Remove the soaked cigars from the syrup and place them on a wire rack to drain excess syrup. Optionally, garnish with chopped almonds and a light sprinkle of cinnamon to enhance flavor and presentation.

Notes

  • Using rose water instead of plain water in the dough adds a traditional fragrant touch that complements the almond filling.
  • Make sure to soak the cigars immediately after baking while they are still warm to ensure maximum absorption of the honey syrup.
  • For a crunchier texture, you can toast the almonds lightly before grinding.
  • Store leftovers in an airtight container; soaked cigars are best enjoyed within 2 days for optimal freshness.
  • If orange blossom water is unavailable, a few drops of vanilla extract can be used as a substitute, though it will alter the traditional flavor.

Keywords: Moroccan dessert, almond cigars, honey syrup pastries, traditional Moroccan sweets, cinnamon pastries, honey soaked pastries, festive desserts

Find it online: https://frommamamaya.com/moroccan-honey-almond-cigars-recipe/