1/2 pound blanched whole almonds
Oil for frying
Melted, unsalted butter (optional)
1-1/2 teaspoons cinnamon
2-3 tablespoon confectioners sugar
Scant 1/2 teaspoon almond extract
Orange flower water
1/2 pound phyllo dough
2 cups dark honey
Fry almonds in honey until golden. Drain on paper towels and grind in a food processor until smooth and pasty. If you have dried them too well you will need to add a few tablespoons of cooled melted butter. Transfer to a mixing bowl and flavor with the cinnamon, extract, sugar and 1-1/2 tablespoons flower water. Knead to a solid mass. Using one sheet at a time and keeping the rest covered with a damp towel unroll a sheet of phyllo and brush it with melted butter. Cut lengthwise into three pieces.
Place a nugget of almond paste at the bottom of each strip and fold up into a triangle as you would a flag. Tuck in the end. These can be either baked in a 350 F oven for about 30 minutes until golden or they can be fried in no too hot oil until golden turning once. They are then transferred immediately to a pot of simmering honey to which 2-3 Tablespoons of orange flower water has been added. Let the braewats soak for 2-3 minutes and remove to a flat dish to dry. Store when cool.
Makes 2 dozen.