The Snake
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I understand that this recipe is Moroccan in origin; I first cooked it about 10 years ago because the picture in the ‘Two Fat Ladies’ cookbook intrigued me. So very glad I did try it because although I wasn’t mad about almonds then, I love them now and this is a recipe I wouldn’t want to be without. An orange flower water scented, almond coil wrapped in filo and brushed with melted butter. It’s simple but utterly delicious. The middle is fudge-like in consistency, the outer coils border on chewiness. A delight.
