Sweet Moroccan almond Cones

For the Warqa or Brick (the cigar dough rounds):

2 c. all-purpose flour

1 tsp. Salt

1 tsp. Vinegar

2 cups water 

Paint brush

For the almond filling:

250 gr. Almond meal or whole blanched almonds

200 gr. Sugar

½ tsp. almond extract- optional

Lemon zest

1 tbsp. Orange blossom water

1 egg white 

For the syrup:

1.5 cups sugar

½ c water

1 tbsp. lemon juice    

1 tbsp orange blossom water

3 slices of lemon

Place all of the ingredients in a sauce pan and cook till it becomes thick and syrupy.

may not come out good. It’s fine.

Making the Warqa:

1. Place the flour, vinegar and salt in a mixing bowl. Start adding the water and keep mixing till a batter forms and there are no lumps. The dough should be a bit thick but liquidy.Let it rest for an hour. T

2. Heat a nonstick pan on low medium heat and use a bit of oil spray, just for the first one.

3. Brush the pan with the dough, forming a round thin “leaf”. Work as quickly as possible. Let it cook for about 40 seconds and remove it. The first few may not come out good. It’s fine. Place it on parchment paper. 

Making the almond filling:

Using a food processor, process all of the ingredients till a paste forms.

Form very small logs from the filling.

Fold a leave (the smooth side outside)  in two, the straight side facing you and the round side- outside.

Forming the cigar:

Put the filling on the left corner and start folding from left to right, forming a cone. Seal off the cone with some water.

Fry the cones in deep oil till they are crispy and golden brown. While frying, make the syrup. 

Dip the cones in the syrup. Keep in an airtight container. They freeze well.