These almond briouats are Morocco’s elegant answer to dessert: light in the hand, rich on the tongue. Ground almonds are sweetened and perfumed with cinnamon and orange blossom, then wrapped tightly in warqa and fried until crisp and golden. The moment they leave the oil, they go straight into warm honey so they soak up sweetness without turning heavy. A shower of sesame finishes them with crunch. Serve with mint tea and let the table linger. Serve warm with bread and mint tea nearby, always Serve
| 250 g ground almonds | |
| 80 g powdered sugar | |
| 1 tsp cinnamon | |
| 1–2 tbsp orange blossom water | |
| 1 egg (or 2 tbsp melted butter) | |
| Warqa/phyllo sheets | |
| Oil for frying | |
| 250 g honey, warmed + 1 tsp orange blossom water | |
| Sesame seeds |
Crispy almond briouats are fried until golden, then dipped in warm honey scented with orange blossom. Finished with sesame, they are the perfect Moroccan tea-time sweet: light, fragrant, and crunchy.
| 1. | Mix almonds with sugar, cinnamon, orange blossom, and egg/butter until it forms a paste that holds. |
| 2. | Fold into tight triangles; seal edges well. |
| 3. | Fry on medium until golden, not dark (2–3 min). |
| 4. | Dip immediately into warm honey perfumed with orange blossom. Sprinkle sesame. |
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