Assabih bi Loz

• 2 1/3 cups ground almonds
• 1/2 cup superfine sugar, or to taste
• 3 tablespoons orange-blossom water
• 1/2 pound fillo-pastry sheets
• 6 tablespoons unsalted butter,melted
• Confectioners sugar to sprinkle on

1. Mix the ground almonds with the sugar and orange-blossom water.
2. Cut the sheets of fillo into 4 rectangular strips about 12 by 4 inches (the size of sheets varies so it is not possible to be precise) and pile them on top of each other so that they do not dry out.
3. Brush the top one lightly with melted butter.
4. Put 1 heaping teaspoon of the almond mixture at one of the short ends of each rectangle, or take a small lump and press it into a little sausage in your hand.
5. Roll up into a small cigar shape, folding the longer sides slightly over the filling midway.
6. (See drawings.)
7. Place on a buttered baking sheet and bake in a preheated 325F oven for 30 minutes, or until lightly golden.
8. Serve cold, sprinkled with confectioners sugar.
9. Other delicious fillings are ground pistachios flavored in the same way, with sugar and orange-blossom water; or chopped walnuts mixed with sugar and either a tablespoon of ground cinnamon or the grated zest of an orange and 3 tablespoons fresh orange juice.
10. You may deep-fry the pastries instead of baking them, in not very hot oil and for only a very short time, until lightly colored.
11. Drain on paper towels and dust with confectioners sugar.
12. Serve hot or cold.

ground almonds, sugar, orangeblossom water, fillopastry sheets, unsalted butter, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/assabih-bi-loz-373603 (may not work)