2. Place the ground almonds, orange zest, cinnamon, allspice and 50g/2oz of the
sugar in a large mixing bowl and mix together using your hands.
3. Brush one sheet of the pastry with olive oil, keeping the remaining pastry
covered with a damp cloth so it doesn’t dry out. Cut the oiled sheet into half
widthways then into 3 strips lengthways. You should end up with strips which are
about 10cm/4-inches wide by 20cm/8-inches long.
4. Place a spoonful of the almond filling at the bottom of each strip, fold the
sides over the filling then roll the pastry up along its length. Brush the end
of the pastry with a little oil and seal then brush the roll with oil and place
on a baking sheet. Repeat with the remaining pastry and filling.
5. Bake the pastries for 15-20 minutes until crisp and golden.
6. Meanwhile, place the water and 100g/4oz of the sugar in a saucepan and heat
gently, stirring, until dissolved.
7. Add the lemon juice, bring to the boil and continue to boil rapidly for a few
minutes or until syrupy. Remove from the heat and allow to cool a little.
8. Once the pastries are cooked, remove from the oven then using tongs, dip the
them into the hot syrup and leave for about 3 minutes so the syrup soaks into
the pastries. Only do few at a time.
9. Remove the pastries from the syrup, transfer to a plate and sprinkle
generously with sesame seeds. Allow to cool before serving.