In a bowl, combine ground almonds, sugar, cinnamon, orange blossom water, and butter. Knead by hand into a paste.
Using your hands, shape paste into 24 cylinders of 2.5cm (1in) thickness.
Place egg roll wrappers side by side on a work surface. Place a paste cylinder on one end of each sheet and roll up sheets to enclose paste. Transfer cylinders to a baking sheet.
Bake for 15 minutes, or until golden.
Remove from the oven. While still hot, brush cylinders with warm honey. Cut with a serrated knife into 6cm (2.5in) pieces. Arrange on a serving plate.
CHEF NOTES
Almond is a main ingredient in the sweets of Maghreb countries of North African
