I loved the Italian almond drink 'crema di mandorle' -- until I tried the Moroccan version. Whereas the Italian drink is slightly thin and has a hint of bitterness, Hleeb del lawz is lusciously rich and creamy with a fragnant taste. It makes a delightfull non-alcoholic summer drink. if you find it too rich or too sweet, delute it with more water.
Ingredients: 300g blanched almonds
100g golden caster sugar
1 tablespoon orange flower water, or to taste
Directions: 1. Soak the almonds in boiling water for 15-20 minutes. Drain well and put in a food processor. Add the sugar and process until you have a very fine paste.
2. Transfer the almond paste to a mixing bowl (preferably one with a spout) and pour in 600 mL water. Stir until the paste is diluted and the sugar has completely dissolved. Leave to infuse in the refrigerator for 30 minutes or longer.
3. Strain into a jug through a very fine sieve (if you don't have one, line your colander with muslin), pressing on the almond pulp to extract as much liquid as you can. Discard the almond pulp, or reserve it for other use. Stir the orange flower water into the almond milk. Taste and adjust the drink to your liking. Serve chilled.