Moroccan Almond Pastry with Honey and Cinnamon

— The Method

How it comes together.

1. Step 01

   Mix the ground almonds, powdered sugar, cinnamon, melted butter, and orange blossom water in a bowl. The mixture should be moist but hold together when pressed; add a splash more orange blossom water if needed.

2. Step 02

   Lay out your first warqa or phyllo sheet and brush lightly with melted butter. Layer a second sheet on top and brush again. Spread a spoonful of the almond mixture along the bottom edge, then roll tightly into a log, tucking in the sides as you go.

3. Step 03

   Arrange the pastry rolls on a buttered baking tray, brush with remaining butter, and scatter with sesame seeds. Top each with a whole clove for visual drama and a whisper of spice. Bake at 375°F until golden and crisp, about 15–20 minutes.

4. Step 04

   While still warm, drizzle with honey and dust with cinnamon. The contrast of warm pastry, cold honey, and warm spice is essential to the experience.

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5. Step 05

   Finish with a scatter of chopped pistachios. Serve while still warm, alongside mint tea or strong coffee.