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:
Full-Day Wine Adventure from Marseille: Exploring the Côtes de Provence Appellation
Join us for a captivating day tour as we explore the Côtes de Provence wine appellation! Your adventure begins by unveiling the beauty of Montagne Sainte Victoire, an iconic symbol of the area.
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
Recipe for Financiers a Sweet French Treat
December 7, 2020
Almond and browned butter are the main ingredients of a little French pastry called a financier. Originally, these pastries were called visitandines, named after the order of French nuns who created the recipe in the Middle Ages. I’m not sure in what shape the Sisters of the Visitation made them but, in the late 1800s, …
Chicken, Carrot and Apricot Tagine Recipe
July 14, 2020
Here’s a recipe for chicken, carrot and apricot tagine that will take you straight to Morocco via France. Sweet, savoury, and quick to prepare. This beautiful tagine conjures up images of spice-filled Marrakesh. No need to go to North Africa, though, to enjoy this deliciously sweet and savoury dish. You find tasty tagines on menus …
Dessert for a Special Event Chocolate Banana Charlotte
February 5, 2017
Creamy chocolate mousse and ladyfingers with flambe bananas dripping in chocolate sauce.…
Recipe for Calisson d’Aix a Sweet Almond Candy with a Long History
February 26, 2018
Calisson d'Aix is a specialty candy from Aix en Provence made with almonds, melon and citrus paste. The actual origin of the recipe is most likely from Italy. The following recipe does not follow the same exacting industry standards, but is a fun "Sunday project" with a sweet result.…
No Comment