Almond Fingers (Thaktila) - cooking recipe

Ingredients

3 1/2 cups flour
1/2 cup olive oil
2 None egg yolks
1 2/3 cups blanched almonds, toasted and finely chopped
1 1/2 tsp ground cinnamon
2 tbsp sugar
1 None egg white, lightly beaten
None None Vegetable oil, for deep-frying
None None FOR THE HONEY SYRUP
1 cup sugar
1 cup honey
1 None cinnamon stick
1 strip lemon peel
1 tsp lemon juice
2 None whole cloves

Preparation

Sift the flour into a large bowl. Stir in the olive oil, 1 cup water and egg yolks. Knead the dough on a floured work surface until smooth. Wrap in plastic wrap and refrigerate for 30 mins.
Meanwhile, for the honey syrup, stir all ingredients and 2 cups water in a medium saucepan on medium heat until the sugar dissolves. Bring to a boil. Reduce the heat to low; simmer, uncovered, without stirring, for about 15 mins or until the syrup is thick.
Combine the almonds, cinnamon and sugar in a medium bowl.
Divide the dough in half. Roll as thinly as possible. Cut into 4-inch squares. Place 2 tsp of the nut mixture along the center of each square. Brush the edges with a little egg white and roll into a cigar shape. Use a fork to press the ends to seal. Repeat with the remaining dough and nut mixture.
Place the vegetable oil in a large saucepan or wok on medium heat. Heat to 350\u00b0F (or until a cube of bread turns golden in 10 seconds). Deep-fry the pastries, 3 or 4 at a time, turning frequently, until lightly browned. Drain briefly on paper towels then submerge in the warm honey syrup. Drain on wire rack over a tray to catch the drips. Serve warm or cooled.