Made with almond paste flavored with orange blossom water, these sticks are wrapped in a dough made from fresh cream and flour. The sesame seeds used for decoration can be replaced with crushed almonds.
INGREDIENTS
Paste for wrapping the sticks
100g of fresh cream
1 pinch of salt
1 tablespoon of oil
1 tablespoon of icing sugar
1 tablespoon of orange blossom water
200g of flour
Almond paste
250g of blanched almonds
125g of granulated sugar
15g of butter
2 tablespoons of orange blossom water
Decor and finish
Egg white
Sesame seeds
STEPS
1/ Prepare the dough: mix the crème fraîche, icing sugar, oil, orange blossom water, and salt. Incorporate the flour, then bring everything together to obtain a smooth dough. Cover the dough with plastic wrap and refrigerate.
2/ Prepare the almond paste: finely chop the almonds, mix them with the sugar, then grind them to obtain an almond paste. Add the butter and orange blossom water, and mix well.
3/ Shape thin rolls of marzipan approximately 7mm thick.
4/ Roll out the first piece of dough thinly, place a roll of almond paste on top, wrap it up, cut off the excess dough and then cut the rolls into sticks about 6cm long.
5/ Dip the ends of the sticks in the egg white, drain them and then coat them with sesame seeds.
6/ Arrange the sticks on a baking sheet, spacing them apart, and bake for 10 to 15 minutes in an oven preheated to 180°C.
Tip of the day:
Used to wrap fekkas and almond sticks, the fresh cream-based paste can be prepared in advance, covered with plastic wrap, and stored in the freezer. Simply defrost it in the refrigerator the day before use.
