For Dessert Moroccan Almond Cigars a Sweet Treat
Cakes & Cookies · Dessert · Provencal Recipes · Tasha Powell · TasteMoroccan Almond Cigars or Cigares Marocains aux Amandes (in French) are crunchy, sticky, sweet and delicious! We made them at a recent Pitcher & Powell cooking and yoga adventure in Marrakech. We dedicated an entire class to making Moroccan desserts, and it was like a Christmas cookie exchange in North Africa. Even the self-professed “non-bakers” got into the sticky fun.
Traditional Moroccan pastries are based on a few key ingredients: nuts, citrus zest, dried fruits, sesame seeds, scented waters such as orange blossom or rose blossom and honey syrup. Here is my video to demonstrate the technique:
Moroccan Almond Cigars
These pastries can be made a day in advance as they are a bit time-consuming. If you get in the groove of making the almond paste, rolling the cigars, frying and dipping in honey – you will be done before you know it.
Ingredients
- 20 phyllo sheets also known as brick pastry
- 3 cups (680g) ground almonds or almond flour
- 1 tbsp ground cinnamon
- 1/2 cup (113g) granulated sugar
- 1/4 cup (118ml) orange blossom water for almond paste
- 1 egg white
- 1 orange for the zest
- 8 oz (236ml) honey warmed in a pan to dip fried cigars
- 4 oz (118ml) water
- 2 tbsp orange blossom water for honey syrup
- 3 tbsp toasted sesame seeds to garnish
- 6 oz (177ml) melted butter for almond paste and phyllo
- vegetable oil (sunflower or canola) for frying
Instructions
Make the Almond Paste:
- In a large bowl, make the almond paste by mixing together the ground almonds, 1/3 of the melted butter, sugar, cinnamon and orange zest.
- Add the orange blossom water gradually until the mixture becomes soft.
- Lay flat a sheet of phyllo (brick), cut into 3 ribbons of 3 inches (7.6 cm) x 14 inches (35 cm).
- Place a small amount of the almond mixture on one side of the sheet.
- Before rolling, brush the middle of the phyllo sheet with melted butter. Brush the other sides with egg white.
- Fold the sides of the sheet over the ground almond mixture and roll very tightly into a cigar shape; press firmly with the seam down.
Finish the Almond Cigars:
- Heat the sunflower or vegetable oil in a large pan.
- When the oil is hot, fry the cigars for about 1.5 minutes on each side or until they become golden brown in colour.
- Transfer the cigars to a pan of warm honey syrup (2 parts honey (8oz)/one part water (4 oz) and 2 tablespoons of Orange Blossom water) and spoon over each cigar.
- Remove the cigars from the pan and sprinkle on the top and sides with toasted sesame seeds.
- Let the cigars cool before serving.
Notes
Equipment required: Frying pans, tongs, spatula, pastry brush, a microplane for zesting the orangeOptions:Use 1½ cup of almond flour and 1 ½ cups of hazelnut flour for a nuttier taste (nut paste will be brown instead of a very light brown if you use only almond flour).For a different shape, fold the phyllo dough in a triangular shape (called a briwat or briouat).For an alternative flavour profile, use rose water instead of orange blossom water.
Tried this recipe?Let us know how it was!
Glimpses of Marrakesh:
From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Provencal Soup with Mussels - Soupe de MoulesRelated Provence Articles
Madeleines a Classic French Recipe that are Easy to Make
March 28, 2018
However the reality is many recipes are quick and easy to make including these classic Madelines. Baked off fresh right before serving is best and easy to do. This recipe is courtesy of Daniel Boulud, but I added a little vanilla. I love vanilla…
Pretty in Pink Praline Brioche à la Praline Recipe
January 14, 2019
Brioche à la Praline is a sweet treat from the gourmet city of Lyon. The recipe from the Mirabeau Wine kitchen is festive, perfect for guests or for that special someone. Don't forget the rosé! Pink Pralines are pink sugar-coated almonds, and a specialty from the city of Lyon, also known as the French capital of gastronomy.…
Lemon Olive Oil Cake Recipe
October 31, 2018
This guest post comes to us from Berlin (and Madrid)! Vlada Migas is a pastry chef and the voice behind the tempting recipes on her blog Cook for Soul. “I enjoy feeding people with tasty desserts and sharing my cooking stories with them. Recently upgraded my skills with alternative dieting recipes and develop my recipe …
BBQ Time Dessert Popsicles with Rosé, Grapefruit and Elderflower
August 15, 2018
Popsicles may seem like a treat for kids, but this version with Rosé, Grapefruit and Elderflower will keep the adults in your party happy. The best part about these popsicles (other than the rosé) is how easy they are to make. The recipe was created by Sophie Bellard, one of three sisters with complementary talents, which includes desserts.…
No Comment