M'hanncha (Moroccan Almond Snake) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g ground almonds</li><li class="ingredients-single-item">200g caster sugar</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">2 tbsp orange blossom water</li><li class="ingredients-single-item">2 tsp finely grated orange zest</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">3 large eggs, beaten</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">250g filo pastry sheets (about 12 sheets)</li><li class="ingredients-single-item">150g unsalted butter, melted</li><li class="ingredients-single-item">For the syrup:</li><li class="ingredients-single-item">150g honey</li><li class="ingredients-single-item">3 tbsp water</li><li class="ingredients-single-item">1 tbsp orange blossom water</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">50g pistachios, finely chopped</li><li class="ingredients-single-item">1 tsp ground cinnamon for dusting</li><li class="ingredients-single-item">1 tbsp icing sugar for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large rimmed baking sheet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Clean tea towel</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Large flat platter for serving</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing the almond filling. In a large bowl, combine the ground almonds, caster sugar, and 1½ teaspoons of the ground cinnamon. Mix well to ensure even distribution of the spice throughout the mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the orange blossom water, orange zest, vanilla extract, and beaten eggs to the dry mixture. Stir thoroughly, then add the melted butter and mix until you have a smooth, fragrant paste that holds together when pressed. The paste should be moist but not runny - it needs to hold its shape when rolled later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Line a large baking sheet with parchment paper. Lay a clean tea towel on your work surface - this will help you roll the pastry later.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Carefully unroll the filo pastry and cover with a damp clean tea towel to prevent it drying out as you work. Take one sheet of filo and place it on your work surface with the long edge facing you. Brush generously with melted butter. Place another sheet slightly overlapping and brush with butter. Continue until you have 3 sheets overlapping to create one long rectangle. This overlapping technique creates a continuous base for your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Spread approximately one-quarter of the almond filling in a line about 2.5cm thick along the bottom edge (the long edge closest to you) of the filo rectangle, leaving a 2cm border on all sides. The filling should be compact enough to hold together but spread evenly to ensure consistent distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Starting from the bottom edge, carefully roll the filo pastry and filling into a tight sausage shape, tucking in the ends as you go. Brush the outside with melted butter to seal. Place this roll on the edge of your tea towel. Repeat steps 4-5 three more times until all the filling is used up, creating four long rolls in total.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On the prepared baking sheet, start coiling the first roll from one end to form the center of the 'snake'. Continue with the remaining rolls, attaching each one to the end of the previous roll by tucking the end underneath the coil. Brush the entire surface generously with melted butter - this will help achieve a beautiful golden color and crisp texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crisp. Check halfway through and rotate the baking sheet for even coloring. The pastry should be deep golden brown but not burnt, with a crisp exterior revealing the rich filling within.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the m'hanncha is baking, prepare the syrup. In a small saucepan, combine the honey and water. Bring to a simmer over medium heat and cook for about 5 minutes until slightly thickened. Remove from heat and stir in the orange blossom water. The syrup should coat the back of a spoon but still be pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the m'hanncha comes out of the oven, immediately drizzle about two-thirds of the warm honey syrup all over the top, allowing it to soak into the hot pastry. The warm pastry will absorb the syrup better, creating a moist interior while maintaining the crisp exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Sprinkle the chopped pistachios over the top of the warm pastry, then dust with the remaining ground cinnamon and optional icing sugar. These finishing touches add color, texture, and additional flavor notes that complement the sweet, fragrant filling.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the m'hanncha to cool for at least 20 minutes before transferring carefully to a serving platter. Serve at room temperature, sliced into portions, with the remaining honey syrup on the side for those who enjoy a sweeter taste. This spectacular dessert pairs beautifully with mint tea or strong coffee to balance the sweetness.</li></ol>