Chop the roasted almonds with sugar (I grind in a coffee grinder) in a pulsed mode. Pour in combine the flour, almonds sugar, butter. Chop into crumbs. Add the yolk and 1 tbsp cold water and pulse to make a dough. Wrap it in foil and put to cool for half an hour.

Prepare the filling. Prunes wash, fill with water and cook on low heat for 15 minutes. Drain liquid-juice, take out her half a Cup, the rest to pour out. In the glass put sugar and lemon juice. Prunes blend, add the flour and pour in liquid, stir. The oven is heated to 220 C. the Dough is divided into parts 1/3 and 2/3. A big roll out in the form of 23 see Sprinkle a little Foundation in starch, so when baking to bind water from the toppings.

Spread the filling on the dough, flatten.

The remaining dough to decorate the top. You can just cut the bars. I made a stencil a La Egypt – with palm tree, sun, pyramids and the "ship of the desert"-camel. Cut and freeze, so it was easy to remove from paper. Spread artistically all for the filling.

Bake at 220 C for 10 minutes, then put the oven on 180 C and bake another 20-25 minutes until Golden in colour.

Pull out, cool and slice.

The dough is delicate, delicious, crumbly, easy to cut. And the filling is sweet and gooey as the Eastern song...