El machmoum

Instructions

1. In a bowl, mix the ground almonds, icing sugar and orange blossom water, then add the egg white to make a firm, workable paste.
2. Mix the crushed pistachios with the pine nuts and a spoonful of caster sugar.
3. Lay out a sheet of filo pastry, brush it with melted butter and stack three more on top, buttering each one.
4. Spread the almond paste in a thin layer over the stack of sheets, then scatter the pistachio and pine nut mixture over it.
5. Roll tightly into a cylinder, then cut into 3 cm pieces.
6. Arrange the pieces on a baking sheet and bake at 180 °C for 12 to 15 minutes, until the pastry is golden.
7. While they bake, heat the sugar and water for the syrup for 5 minutes, then flavour with orange blossom water.
8. Dip the hot pieces into the lukewarm syrup before serving.