Ingredients for 48 Cigares, not one more!

Pastry dough:

• 400 g of flour
• 1 whole egg
• 1 glass of oil
• 1 glass of water
• 1 tsp vanilla sugar
• 1 tsp baking powder
• 1 tsp white vinegar

Almond paste:

• 600 g raw blanched almonds
• 300 g sugar
• 2 lemons
• 2 or 3 eggs

• Honey syrup (see recipe)

Prepare the almond paste:

Blend the almonds very finely, then blend again adding the sugar. Prepare the lemon zest. Beat the eggs with a fork. In a bowl, combine the almonds mixed with the sugar and the lemon zest, then knead with the beaten eggs, incorporating them little by little until you obtain a soft, malleable paste. (Add an extra egg if needed.)

In another bowl, place all the ingredients listed for the dough (flour, egg, oil...) and mix everything together. Knead, adding a little flour if needed, until you obtain a malleable dough that does not stick. Divide the dough into 3, then divide each piece into 4. You will end up with 12 small dough balls. Flour the work surface, take one dough ball, and roll it out with a previously floured rolling pin as thinly as possible. You will obtain a circle (or thereabouts) which you cut into 4 quarters. Take a small amount of almond paste and shape it into a small stick, place it on the widest part of the quarter of dough (are you following?). Fold in the sides, roll up and seal with a little egg white. You will obtain a small roll. Do the same with the other dough balls — that is, if you have counted correctly, 48 times. Arrange them on a baking tray lined with baking parchment.

For frying: pour enough oil into a saucepan, heat it and drop the Cigares into the hot oil. Cook over medium heat. Remove them when they are golden brown and place them on absorbent paper.

Coat them in honey syrup and arrange them on a beautiful serving dish. They are finally ready.

They can be stored in an airtight container, making sure to turn it over from time to time so that the honey coats the Cigares well.