Prep time: 30 mins Cooking time: 15 mins Makes 8
70g caster sugar 250g whole peeled almonds 5 tbsp unsalted butter 1/2 tsp finely grated orange rind 1 tsp ground cinnamon, plus extra for dusting 4 sheets filo pastry 70g icing sugar, sifted METHOD 1 Grind together caster sugar and almonds in a food processor to make a fine powder. Add 2 tbsp butter, orange rind and cinnamon and pulse to make a paste. 2 Cut each filo pastry sheet in half horizontally and divide paste between sheets, spreading paste down one side, about 1cm from edge. Roll each sheet tightly around paste to form a snake, then coil and secure with a toothpick. 3 In a non-stick frying pan, melt remaining butter and fry snakes in batches until golden brown on both sides. Serve dusted with icing sugar and extra cinnamon.