Pass 1 lb. (about 500 g) of blanched (skinned) almonds several times through a meat grinder to form a paste. (OR, grind the almonds in a food processor for five minutes or longer, until a handful of the powdery mixture can be molded into a paste with a single squeeze.)
Mix the ground almonds with:
- 1 1/3 cups (275 g) sugar
- 1/3 cup (75 ml) orange flower water
- 1/4 cup (60 g) unsalted butter, melted
- 1/4 teaspoon cinnamon
- tiny pinch of mastic or gum arabic powder (optional)
Knead the mixture by hand to form a moist paste, and then shape the paste into sticks about the size of your small finger. Cover with plastic, and set aside.
