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Looking for an authentic recipe for Moroccan briouats with almond filling.

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I’ve tried some variations but haven’t found one that tastes like the ones I had in Morocco. Any tips for the filling or the frying process?

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For a traditional almond filling, use ground almonds, sugar, a bit of cinnamon, and orange blossom water. Fry in oil until golden and dip in warm honey for the perfect finish.

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The trick is to blanch the almonds and toast them lightly before grinding. It brings out a deeper flavor and makes the filling creamier.

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Instead of honey, try drizzling with a light orange blossom syrup after frying. It gives a floral taste without being overly sweet.

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Make sure to chill the filling before using. This keeps it firm and easy to shape, which helps the briouats stay intact while frying.

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