Assabih bi Loz

Name: Assabih bi Loz
Yield: makes about 30
Ingredients: 2 1/3 cups ground almonds; 1/2 cup superfine sugar, or to taste; 3 tablespoons orange-blossom water; 1/2 pound fillo-pastry sheets; 6 tablespoons unsalted butter,melted; Confectioners’ sugar to sprinkle on

December 9, 2011

These exquisite and delicate Arab pastries are family favorites. They are extremely easy to make, and delightfully light. They feature in medieval manuscripts as lauzinaj, which were fried and sprinkled with syrup, rose water, and chopped pistachios. In North Africa they are deep-fried, but we have always baked them.

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