Preheat the oven to 180°C (350°F). In a food processor, pulse the Blanched Almonds with the Caster Sugar, a good pinch of Ground Cinnamon and a splash of Orange Blossom Water until the mixture becomes a coarse, slightly sticky paste.
Add a couple of tablespoons of melted Unsalted Butter to the almond mixture and pulse briefly to bind; the paste should hold together when pinched. Shape the paste into a long, even log about 2–3 cm thick.
On a clean work surface, lay out one sheet of Warqa and lightly brush it with more melted unsalted butter; overlap and repeat with 3–4 sheets to form a long strip (keep remaining sheets covered so they don’t dry out).
Place the almond log along one edge of the layered warqa and, using the sheet to lift and roll, roll the filling into a tight tube. Continue rolling to the end, then coil the tube into a spiral on a baking tray lined with parchment paper.
Brush the outside of the coiled pastry generously with melted unsalted butter and transfer to the preheated oven. Bake for about 25–35 minutes, or until the pastry is deep golden and crisp.
While the pastry is hot, warm a few tablespoons of Honey with a teaspoon of Orange Blossom Water in a small pan or microwave just until fluid; brush this glaze all over the hot coil to give it shine and scent.
Allow the M'hanncha to rest for a few minutes, then finish by dusting with Powdered Sugar and a light sprinkle of Ground Cinnamon. Slice into wedges and serve warm or at room temperature.
