Almond Fingers (Thaktila)

1. 1

   Sift the flour into a large bowl. Stir in the olive oil, 1 cup water and egg yolks. Knead the dough on a floured work surface until smooth. Wrap in plastic wrap and refrigerate for 30 mins.

2. 2

   Meanwhile, for the honey syrup, stir all ingredients and 2 cups water in a medium saucepan on medium heat until the sugar dissolves. Bring to a boil. Reduce the heat to low; simmer, uncovered, without stirring, for about 15 mins or until the syrup is thick.

3. 3

   Combine the almonds, cinnamon and sugar in a medium bowl.

4. 4

   Divide the dough in half. Roll as thinly as possible. Cut into 4-inch squares. Place 2 tsp of the nut mixture along the center of each square. Brush the edges with a little egg white and roll into a cigar shape. Use a fork to press the ends to seal. Repeat with the remaining dough and nut mixture.

5. 5

   Place the vegetable oil in a large saucepan or wok on medium heat. Heat to 350u00b0F (or until a cube of bread turns golden in 10 seconds). Deep-fry the pastries, 3 or 4 at a time, turning frequently, until lightly browned. Drain briefly on paper towels then submerge in the warm honey syrup. Drain on wire rack over a tray to catch the drips. Serve warm or cooled.

* Per serving · 4 servings · Values may vary.

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