12 Serves
74 Mins
Finely chop the almonds and mix with a touch of sugar or cinnamon in a bowl.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
64 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
115 mg / 1,250 mgPotassium
180 mg / 4,700 mgSodium
7 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Brush a baking pan with melted butter and layer the phyllo dough sheets, brushing each layer with butter.
Spread the almond mixture evenly over the phyllo layers and top with remaining sheets, brushing the top layer with butter.
Cut the pastry into diamond shapes using a sharp knife and bake in the oven until golden brown.
0
g42
g10
g
British
Egyptian