Almond cigars (Haman's Fingers) 

Once you try almond cigars, you’ll want to have them for every holiday!

For 60 cigars
2 packages of egg roll wrappers
2 cups ground almonds (check your local grocer’s organic section)
7/8 cups sugar
1 egg, beaten
½ cup water
2 Tbsp anisette (anise alcohol), ouzo or burak (found in wine and spirit stores), or anise extract
Oil for frying

In a medium pan, pour water. When it comes to a boil, add sugar, stirring constantly. Reduce to low heat, add almonds. Stir constantly for 1 minute, remove from heat. When mixture is cool, add egg and anise.
Prepare the wrappers by cutting each one in half so that they are rectangular. In a small bowl, prepare a paste of a little flour mixed with water, then lay the first rectangular wrapper on the cooking surface so that one narrow end is near you. Place one teaspoon of the almond mixture ½ inch from the end, and roll firmly wrapper onto the other end (like rolling a cigar). Seal with flour paste.
Heat ½ inch of oil in a large pan. When oil is hot, fry cigars on medium heat, until golden brown on all sides. Drain excess oil. Serve immediately, dipped in honey.

Cigars taste much better just fried. To avoid too much work at the last minute, prepare cigars in advance and freeze them before frying. On the day of the holiday, you'll just have to thaw and fry them. 

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