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Another marvel of the “Delight of the Casbah“. This recipe is probably the simplest of those I learned to make with Hakim and is very similar to my recipe for “almond and orange dumplings“, except that the “fingers of the bride” are dipped in honey and do not contain orange blossom. But both are delicious in their own way.
Recipe of the “fingers of the bride”:
-500g almond powder
-250g of sugar
-190g of egg
-1/2 whole peeled orange and mixed or 1 lemon
-1 kg of
acacia honey
-100g of orange blossom water
-Slivered almonds (about 250g)
Put the almond powder and sugar in a bowl or on a table and mix well.
Add the beaten eggs and the mixed orange (liquid!).
Mix well to obtain a homogeneous dough that is a little sticky
Place the slivered almonds on a cloth. This way, it will be easier to put them back in a box at the end of the recipe and above all, you only have to roll up the edges of the cloth to put the almonds back in the center.
Preheat the oven to 200°C.
Prepare a small bowl of cold water next to you to wet the fingers of the hand that will take the dough and the palm of the hand in which you will roll it. This way, the dough, which is very sticky, will not remain like glue in your hand. Make balls and throw them in the slivered almonds.
Then roll directly in the almonds to form a sausage.
Nothing very difficult in this gesture!
Place the sausages on a baking sheet lined with parchment paper.
Mix honey and orange blossom water, heating if necessary.
Bake the plates for 15-20 minutes at 200°C.
Dip the sausages delicately in the warm honey, they will turn into “fingers of the bride”…!
Leave for 10 minutes in the honey and then let drain on a rack.
