Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 cups raw almonds
• 2 tablespoons olive oil
• 6 tablespoons unsalted butter, room temp
• 1 cup white granulated sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons orange blossom water
• 1 tablepsoon flour
• 2 tablespoons water
• 1 1/2 cup honey
• vegetable oil for frying
• sesame seeds, optional garnish

Method

1. Blanch the almonds in boiling water for exactly 1 minute, drain and cool them under cold water, then slip the skins off between your fingers.
2. Toss the skinned almonds in the olive oil, spread them on a parchment-lined baking sheet and bake at 350°F for 20 minutes until golden, then let them cool.
3. Grind the almonds in a food processor with the butter, sugar, cinnamon and orange blossom water into a smooth, thick paste that is not crumbly, and portion it into balls of 1 to 2 teaspoons.
4. Stir the flour and water together in a small bowl to make the sealing paste, and cut the pastry sheets into long strips about 2 inches wide, keeping them between damp napkins so they do not dry out.
5. Set a ball of almond paste at the end of a strip and fold it up in tight triangles, dabbing the final fold with the flour paste to glue it shut, and repeat with the rest.
6. Warm the honey in a pot over low heat so it thins. Fry the briwat in shallow oil, turning once, until golden brown on both sides — they color very fast — then drain briefly with a slotted spoon and turn them in the warm honey to coat.
7. Finish the briwat with sesame seeds if you like and store them in an airtight container at room temperature.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).