Almond Fingers

Almond Fingers

16 sheets Fillo Dough
2 cups finely ground almonds
3 tablespoons sugar
1 tablespoon water
1 cup melted clarified butter
simple syrup or powdered sugar

Bring fillo dough to room temperature. Combine sugar, almonds, and water, set aside. Preheat oven to 325 degrees. On a flat surface, butter and layer two sheets of fillo dough, placing them lengthwise on top of each other. Fold the layered fillo in half lengthwise. Fillo should be 17 inches long and 6 inches wide. Place about 3 tablespoons of nut filling in a line across the 17 inch length. Roll up fillo, tightly and evenly, into a cylinder, beginning on the 17 inch side.

Brush entire outside of dough cylinder with butter. Cut into 5 fingers, equal in length. Place foil lined baking sheet. Repeat with remaining dough. Bake for 35-45 minutes until golden brown. Remove from cookie sheet and drizzle with syrup or sprinkle with powdered sugar and ground pistachios. Enjoy with tea or cold milk.