Mhancha (coils)

Method
Roast the almonds.
Chop the dry almonds finely with the sugar in the R5 cutter (preferably with a coarse serrated blade).
Add the cinnamon and moisten with orange blossom water. Blend everything together.
Lay out the sheets of brik pastry so that they overlap.
Place a roll of almond paste at the bottom of the pastry and roll the sheets of brik pastry over this filling to obtain a long roll.
Gently curve it round into a coiled shape.
Fry in hot oil until golden on both sides.
Drain, then soak in melted honey.