Halwat el lambout

Instructions

1. Melt the butter over low heat in a large skillet.
2. Add the flour and toast it over low heat for 10 to 12 minutes, stirring constantly, until it turns golden blond and smells of hazelnut.
3. Off the heat, mix in the sugar, cinnamon, the pinch of salt and the baking powder, then stir well.
4. In a bowl, beat the eggs with the milk and orange blossom water, then pour over the mixture and stir until you get a grainy, homogeneous paste.
5. Return the skillet to very low heat for 3 to 4 minutes to lightly dry the paste, stirring.
6. Press the mixture into a mold or plate, smooth the surface and decorate with slivered almonds.
7. Let it cool completely so the halwa firms up, then cut into diamonds or portions and dust with icing sugar.