Recipe: Eldjouzia

In a bowl mix the flour, melted fat and vanilla, work well with the palm of your hands. Add orange blossom water until a soft dough is obtained. Let rest while preparing the filling.
Prepare the filling by mixing the almonds, walnuts and sugar and grind everything together to obtain a fine mixture. Sprinkle with orange blossom water until a firm filling is obtained, then shape into 0.9 oz (25g) balls.
On a floured work surface, flatten the dough then pass it through a pasta machine from setting #1 to #4 (I used #5 to get slightly thinner dough).
Cut 8cm squares, brush the center with egg whites, make incisions (using a knife) in a plus sign shape from the sides of the dough squares towards the center, then place the filling balls in the center. Fold the corners over the filling, then pinch them with a nekkache and form eljouzia by pinching the dough corners 2 by 2 and sticking them with egg white.
Decorate the top of the cakes with walnut pieces using egg white.
Bake for 20 to 25 minutes, after cooking dip them in preheated honey and present in pastry cases.
You will find the recipe in detail with photos on my blog: http://www.assiacuisine.canalblog.com/