For the orange-almond paste:

  • 3 cups almonds
  • 1/2 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1 Tbsp softened butter
  • 1 Tbsp orange-flower water

For the assembly:

  • 1 package phyllo dough
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 egg yolks, beaten
  • 1 Tbsp water

For the toppings:

  • 1/2 cup honey
  • 1 tsp orange blossom water
  • 1/4 cup toasted almonds


To assemble the cake:

Preheat the oven to 350°F. Butter a large baking sheet. Shape the paste into 3 long logs (about 12-14 inches each).  Lay four sheets of phyllo dough on your work surface and brush them generously with butter.  Place the almond paste log at one edge of the phyllo dough and roll it up like a sushi roll.  Repeat with the other two logs so you have three phyllo coils.  Arrange the coils on the baking sheet in a snake-like coil.  Brush the top with butter and then with an egg wash, made of your one egg yolk and 1 Tbsp water.   Bake for 30-40 minutes or until golden brown on the outside.

To make the orange-almond paste:

Combine the almonds, sugar, butter, orange blossom water, cinnamon, and cardamom in a food processor or blender and pulse to grind into a fine paste.

To finish the dish:

Combine the honey and orange blossom water and drizzle it over the top of the pastry.  Sprinkle the top with toasted almonds and serve.