M'hencha bellouz - Almond pie from Morocco
1 and 1/2 cup blanched almonds
1/2 cup sugar
1/2 icing sugar
2 egg whites
1 tbs finely grated orange rind
1/2 tsp ground cinnamon
1/4 tsp ground cloves
6 sheets filo pastry
100 gr butter, melted
Preheat the oven at 180 o C.
Puree the first seven ingredients in the food processor until very well combined.
Using a silicone brush brush 1 filo sheet with butter. Top with another sheet. Brush with butter. Repeat with another filo sheet and butter.
Halve the filo stack lengthways. Place one-quarter of almond mixture in a 1cm-thick log along the long side of 1 filo stack. Roll up firmly to form a log.
Arrange, seam-side down, in a coil shape in the centre of a round pan . Repeat with almond mixture and remaining filo stack to make another log. Place at the end of the coil and wrap around.
Repeat with remaining filo, butter and almond mixture to extend coil and fill the pan completely.
Brush with any remaining butter.
Bake for 35-40 minutes or until golden.
Dust with extra cinnamon and icing sugar just before serving.