- 3 cups almonds
- 3/4 cup confectioners' sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 2 egg yolks, beaten
- 1 tablespoon orange-flower water
- 1 tablespoon orange juice
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
- 12 (12- by 17-inch) sheets phyllo dough
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 2 egg yolks, beaten
- 1 tablespoon water
- 1/2 teaspoon cinnamon
- 1/4 cup confectioners' sugar
- 4 teaspoons ground cinnamon
- 1/4 cup sliced almonds
- Combine the almonds, confectioners' sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind into a coarse meal. Add the butter and egg yolks and pulse until blended. Scrape the paste into a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste into 12 balls, and refrigerate for 30 minutes.
- Set the balls on a work surface dusted with confectioners' sugar. Roll each one into a 3 1/2-inch-long log. Refrigerate for 30 minutes.
- Preheat the oven to 350°F. Butter a large baking sheet. Dust a work surface with confectioners' sugar. Place a sheet of phyllo pastry on the sugared work surface, and fold it in thirds to form a 4- by 17-inch rectangle. Brush the sheet with melted butter. Add another folded phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.
- Set four orange-almond paste logs in a row down one long end of the phyllo, and roll the pastry up over them into a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder into a small, tight coil and place on the baking sheet, seam side down.
- Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.
- Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
- Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet.
- Stir together the confectioners' sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.