Moroccan honey almond cigars

Oh, where do I even begin with these Moroccan honey almond cigars? They’re like little golden parcels of pure joy. I remember the first time I ever tasted something like this, it was at a bustling souk, the air thick with the scent of spices and sweetness. It felt like a little secret, a culinary treasure unearthed. And ever since, I’ve been trying to recreate that magic in my own kitchen. Honestly, if you’re looking for a treat that’s sophisticated enough for guests but surprisingly simple to whip up, these are your answer. They’re not quite a cookie, not quite a pastry, but something wonderfully in between. Think of them as the elegant cousin to a baklava, but with an easier-to-handle shape and a texture that just melts in your mouth. I’ve tried countless variations of almond desserts over the years, from simple almond cookies to intricate marzipan creations, but these Moroccan honey almond cigars hold a special place in my heart. They’re the perfect answer to that mid-afternoon craving or a delightful addition to any dessert platter. The hint of orange blossom water, the crunch of almonds, the sticky-sweet honey glaze – it all just sings together. My family devours these, and I guarantee yours will too!

What is Moroccan Honey Almond Cigar?

So, what exactly are these delightful little treats we’re talking about? Moroccan honey almond cigars are essentially delicate, rolled pastries filled with a sweet, nutty almond paste and then bathed in a fragrant honey syrup, often infused with orange blossom water or a touch of lemon. The “cigar” shape comes from how they’re rolled, making them elegant and easy to pick up. They hail from the rich culinary traditions of Morocco, where honey and almonds are staples, bringing together warm, comforting flavors with a touch of exotic flair. Think of them as little edible treasures, designed to be savored. They’re not overly complicated like some of the more intricate Moroccan pastries; this is something you can genuinely make at home without feeling overwhelmed. It’s essentially a beautiful marriage of simple ingredients transformed into something truly special. The texture is a wonderful surprise – slightly crisp on the outside from the baking, giving way to a wonderfully soft, almond-rich interior, all held together by that glorious, fragrant honey glaze.

How do I make Moroccan Honey Almond Cigars?

Quick Overview

The process for these Moroccan honey almond cigars is wonderfully straightforward. You’ll essentially be making a simple, pliable dough, creating a rich almond filling, and then rolling them up into neat little logs. After a short bake until they’re golden and fragrant, they get a generous soak in a warm, syrupy glaze. It sounds like a lot, but each step is quite simple and satisfying. The beauty of this recipe is that you don’t need to be a master baker to achieve fantastic results. It’s a recipe that rewards patience and a little bit of love, and the outcome is truly spectacular. You’ll end up with these incredibly delicious, visually appealing treats that taste like they took hours of effort.

Ingredients

For the Main Batter:
This is where the magic begins, creating a dough that’s tender but holds its shape beautifully.
* 2 cups all-purpose flour, plus more for dusting: I always use a good quality all-purpose flour. If you’re looking to experiment later, I’ve had success with a 50/50 blend of all-purpose and cake flour for an even more tender crumb, but for starters, stick to plain old AP.
* 1/2 teaspoon salt: Just a pinch to enhance all the other flavors. Don’t skip it!
* 1/4 teaspoon baking powder: This gives them just a little lift, preventing them from being too dense.
* 1/2 cup unsalted butter, softened: Make sure it’s properly softened, not melted. This is key for a tender dough. I usually take it out of the fridge about an hour before I plan to start.
* 1/4 cup granulated sugar: Just a touch of sweetness in the dough itself.
* 1 large egg: Acts as a binder and adds richness. Make sure it’s at room temperature, too.
* 1 teaspoon Vanilla Extract: For that classic comforting aroma and flavor.
* 1-2 tablespoons cold water, as needed: This is to bring the dough together if it seems a bit dry. Add it a tablespoon at a time.

For the Filling:
This is the heart of the cigar, packed with almond goodness!
* 1 1/2 cups blanched almond flour (not almond meal!): This is crucial. Blanched almond flour is made from almonds with their skins removed and is ground very finely, giving you a smooth, luscious filling. Almond meal is coarser and can make the filling gritty. I always buy mine from a reputable brand or grind my own blanched almonds very finely.
* 1/2 cup powdered sugar: For a smooth, sweet filling.
* 1 large egg white: This helps bind the almond flour and powdered sugar together into a paste.
* 1 teaspoon orange blossom water: Oh, this is the secret weapon! It adds such a beautiful, floral, distinctly Moroccan aroma. If you can’t find it, a teaspoon of rose water or even a touch more vanilla extract will work in a pinch, but orange blossom water is *chef’s kiss*.
* 1/4 teaspoon ground cinnamon: Just a hint to warm up the almond flavor.

For the Glaze:
This is what makes them gloriously sticky and irresistible!
* 1 cup honey: Use a good quality honey. A mild, floral honey works best, but any good honey you love will be wonderful.
* 1/4 cup water: To thin out the honey slightly.
* 1 tablespoon lemon juice: This adds a lovely brightness and cuts through some of the sweetness, balancing everything out perfectly.
* Optional: 1 teaspoon orange blossom water (if you want an extra floral punch!)
* Optional: A handful of chopped pistachios or slivered almonds for garnish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get your oven ready. Preheat it to 350°F (175°C). While the oven is warming up, grab a couple of baking sheets and line them with parchment paper. This is a lifesaver for easy cleanup, and it ensures your precious cigars don’t stick. Lightly grease the parchment paper too, just for extra insurance. I find that lining the pans makes the whole process so much smoother.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, salt, and baking powder. Give it a good whisk to make sure everything is evenly distributed. This ensures your baking powder is working its magic throughout the dough, and the salt is there to balance all that sweetness. It’s a simple step, but so important for a good base.

Step 3: Mix Wet Ingredients

In a separate, larger bowl, cream together the softened butter and granulated sugar until light and fluffy. This is best done with an electric mixer, but you can absolutely do it by hand if you’re feeling energetic! Beat in the egg and vanilla extract until well combined. The mixture should look smooth and emulsified.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a spatula) until just combined. Be careful not to overmix! Overmixing can lead to a tough dough. If the dough seems a little dry and crumbly, add cold water, one tablespoon at a time, until it just comes together into a cohesive ball. It should be soft but not sticky.

Step 5: Prepare Filling

In a separate bowl, combine the blanched Almond Flour, powdered sugar, ground cinnamon, egg white, and orange blossom water (if using). Mix until you have a thick, somewhat sticky paste. It will be quite dense. If it seems too dry, add another tiny splash of orange blossom water or even a teaspoon of milk. If it seems too wet, add a touch more powdered sugar or almond flour. You want it to be workable but not runny.

Step 6: Layer & Swirl

Now for the fun part! On a lightly floured surface, roll out your dough into a rectangle, about 1/8-inch thick. It doesn’t have to be perfect. Then, spread the almond filling evenly over the dough, leaving a small border along one of the long edges. Starting from the long edge *without* the border, carefully roll the dough up tightly, like you’re rolling a cigar. Pinch the seam to seal it. Don’t worry if it’s not a perfectly straight log; rustic is charming! Slice the log into 2-inch pieces. You can make them shorter if you prefer smaller treats. Arrange the “cigars” on your prepared baking sheets, leaving a little space between them.

Step 7: Bake

Bake for 15-20 minutes, or until the edges are lightly golden brown and the pastries are set. Keep an eye on them, as oven temperatures can vary. You don’t want them to get too dark; a gentle golden hue is perfect. They should feel firm to the touch.

Step 8: Cool & Glaze

While the cigars are baking, prepare the glaze. In a small saucepan, combine the honey, water, lemon juice, and optional orange blossom water. Heat gently over medium-low heat, stirring until the honey is liquid and everything is combined. You just want to warm it through, not boil it. As soon as the cigars come out of the oven, carefully place them into the warm honey syrup. Let them soak for a few minutes, turning them gently to coat all sides. This is where they absorb all that glorious sweetness and fragrance. Use a slotted spoon to remove them from the syrup and place them back onto a wire rack set over a baking sheet to drain any excess. If you’re using chopped nuts, sprinkle them over the top while they’re still wet so they adhere.

Step 9: Slice & Serve

Once they’ve cooled slightly and have a chance to absorb that wonderful glaze, they’re ready to be enjoyed! You can serve them warm, at room temperature, or even chilled. They firm up a bit as they cool, making them easier to handle. Slice them into smaller pieces if desired, or serve them whole. They look absolutely stunning arranged on a platter. I often serve them with a cup of mint tea – it’s just the perfect pairing!

What to Serve It With

These Moroccan honey almond cigars are so wonderfully versatile, they fit into almost any occasion! For breakfast, I love them with a strong cup of black coffee or a fragrant mint tea. They offer just enough sweetness to start your day without being overwhelming. The nutty flavor is a great complement to morning brews. If you’re planning a leisurely brunch, these are a must. Imagine them nestled on a beautiful platter alongside fresh fruit, perhaps some yogurt or a light quiche. They add an elegant touch without requiring a lot of extra fuss. For a more formal dessert, they’re simply divine. Serve them after a rich meal, maybe alongside a scoop of vanilla bean Ice Cream or a dollop of clotted cream. The contrast of warm pastry and cool cream is heavenly. And for those cozy evenings when you just need a little something sweet, these are perfect. I often have them with a glass of milk, or even a small glass of sweet wine. My family has a tradition of having them after a big Sunday dinner; they’re always the first thing to disappear! I’ve also found they pair beautifully with other Middle Eastern-inspired desserts, like shortbread cookies or a simple date and nut loaf. It creates a wonderful cohesive flavor profile.

Top Tips for Perfecting Your Moroccan Honey Almond Cigars

Over the years, I’ve picked up a few little tricks that make these Moroccan honey almond cigars turn out perfectly every single time. First, about the dough: I always ensure my butter is *properly* softened, but not melted. If it’s too cold, it won’t cream well, and if it’s melted, you’ll have a greasy dough that’s hard to work with. When you’re mixing the wet and dry ingredients, seriously, resist the urge to overmix. Just mix until it *just* comes together. A few streaks of flour are okay; they’ll disappear during the resting and rolling. Overmixing develops the gluten too much, and you’ll end up with tough cigars instead of tender ones. For the filling, using blanched almond flour is non-negotiable. It makes all the difference between a smooth, luxurious paste and a grainy one. If your filling seems a little too dry and crumbly to spread, don’t be afraid to add a *tiny* bit more liquid – a drop of milk or a splash more orange blossom water will do. For rolling, aim for a consistent thickness of the dough and the filling. This helps them bake evenly. Don’t worry about perfection; a slightly wonky shape adds to the charm! When it comes to baking, ovens can be tricky. I usually bake mine on the middle rack and keep a close eye on them. You’re looking for a light golden hue, not deep brown. Overbaking will make them dry. And the glaze! This is where you can really play. I like my glaze quite syrupy and fragrant, so I make sure to warm it gently and let the cigars soak for at least 5 minutes. If you prefer a lighter coating, you can simply brush the glaze over the warm cigars. Some people find they like to dip them twice for an extra thick glaze. I’ve also found that if you want to make these ahead, it’s best to glaze them closer to serving time for the best texture. However, you can bake them and store them in an airtight container, then warm them gently and glaze them when you’re ready. A little trick I learned: if your honey glaze seems too thick, just gently warm it with a tablespoon of water. If it’s too thin, simmer it for a minute or two to let it reduce. And finally, don’t shy away from the optional orange blossom water in the glaze; it truly elevates the flavor to another level, giving it that authentic Moroccan essence.

Storing and Reheating Tips

These Moroccan honey almond cigars are wonderful for making ahead, which is always a bonus in my book! At room temperature, they’ll stay delicious for about 2-3 days, as long as they’re stored in an airtight container. I usually just use a good quality food storage container or a tin. The honey glaze helps preserve them a bit, so they don’t dry out too quickly. If you’re planning to keep them for longer, the refrigerator is your friend. Store them in an airtight container in the fridge for up to a week. The texture might firm up a little in the fridge, but that’s easily fixed. For longer-term storage, you can freeze these bad boys! Let them cool completely, then wrap them tightly in plastic wrap, followed by a layer of aluminum foil or pop them into a freezer-safe bag. They’ll keep beautifully in the freezer for up to 2-3 months. To thaw, just bring them out and let them come to room temperature. Reheating is where they really shine again. If they’ve been refrigerated or frozen, a quick warm-up can revive their wonderful texture and aroma. I usually pop them in a preheated oven at 300°F (150°C) for about 5-7 minutes, just until warmed through. If you’re re-glazing them, you can do so after this gentle warming process. I often find if they’ve been stored for a while, a little extra drizzle of warm honey syrup right before serving makes them taste like they just came out of the oven. The key is to avoid over-microwaving, which can make them tough.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite Moroccan honey almond cigars! I really hope you give these a try. They’re more than just a dessert; they’re a little piece of sunshine, a reminder of far-off places and warm hospitality. They’re proof that you don’t need complicated techniques or exotic ingredients to create something truly special and memorable. The combination of the delicate, slightly crisp pastry with that rich, fragrant almond filling and the sweet, sticky honey glaze is just pure perfection. They’re the kind of treat that makes you close your eyes with the first bite. If you enjoy this recipe, you might also love exploring other Middle Eastern-inspired sweets like date-filled cookies or shortbread with cardamom. They share that wonderful balance of spice, sweetness, and comforting flavors. I can’t wait to hear what you think when you make these! Drop a comment below and let me know how yours turned out, or if you tried any fun variations. Happy baking, and enjoy every single sweet, nutty bite!

Moroccan Honey Almond Cigars

Delicate, crispy, and sweet, these Moroccan honey almond cigars are a delightful treat infused with fragrant spices and a rich almond filling.

Prep : 10 Total : 25 minutes

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Ingredients

  

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For the Dough

• 2.5 cups all-purpose flour
• 0.5 cup unsalted butter melted
• 0.25 cup water rose water can be used for added fragrance
• 0.125 teaspoon salt

For the Filling

• 2 cups almonds blanched and finely ground
• 0.5 cup granulated sugar
• 1 teaspoon ground cinnamon
• 0.5 teaspoon orange blossom water

For the Syrup

• 1.5 cups honey
• 0.5 cup water
• 1 tablespoon lemon juice

Instructions

 

Preparation Steps

• In a large bowl, combine flour and salt. Gradually add the melted butter and water, mixing until a soft dough forms. Knead for about 5 minutes until smooth. Cover and let rest for 30 minutes.
• While the dough rests, prepare the filling. In a separate bowl, mix the ground almonds, sugar, cinnamon, and orange blossom water until well combined.
• Prepare the syrup. In a small saucepan, combine honey, water, and lemon juice. Bring to a simmer over medium heat, stirring until honey dissolves. Let it simmer for about 5 minutes, then remove from heat and let cool.
• Roll out the dough thinly on a lightly floured surface. Cut into rectangles (approximately 3x5 inches).
• Place a tablespoon of the almond filling at one end of each dough rectangle. Roll up tightly, like a cigar, pressing the edges to seal.
• Preheat your oven to 350°F (175°C). Arrange the cigars on a baking sheet lined with parchment paper.
• Bake for 18-20 minutes, or until golden brown and crisp.
• Immediately upon removing from the oven, dip the warm cigars into the cooled honey syrup. Let them soak for a few minutes to absorb the syrup.
• Remove from the syrup and let drain on a wire rack. Garnish with chopped almonds and a sprinkle of cinnamon if desired.

Notes

Store in an airtight container at room temperature for up to a week. They become even more flavorful after a day.