Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the ground almonds, granulated sugar, melted butter, cinnamon, and orange blossom water. Mix well until it forms a smooth paste.
3. On a clean surface, lay down one sheet of phyllo dough and brush it generously with melted butter. Repeat this process, layering 5 more sheets on top, ensuring each layer is brushed with butter.
4. Spread half of the almond paste evenly over the stacked phyllo dough, leaving a small border around the edges.
5. Repeat the layering process with another 6 sheets of phyllo dough, brushing each with butter, and then spread the remaining almond paste over this new stack.
6. Carefully roll the entire stack into a tight log, shaping it into a coil or 'snake' shape.
7. Transfer the rolled mhancha onto a baking sheet lined with parchment paper, ensuring the ends are tucked underneath.
8. Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and crispy.
9. Once baked, remove from the oven and let it cool for a few minutes before dusting with powdered sugar.
10. Slice the mhancha into pieces and serve warm or at room temperature.