Fry the almonds and 50 g of the sesame separately and grind them together very finely in a blender. Pour flour into a large bowl and add ground almonds and sesame seeds. Mix in the deer horn salt, table salt, anise, cinnamon, baking powder, turmeric and yeast. First add 100 ml of olive oil and approx. 200 ml of orange blossom water and knead everything vigorously. If necessary, carefully add the orange blossom water and the remaining olive oil and knead until the dough has a good cohesion. The color is now clearly yellow from the turmeric.
Heat 1 liter of the rapeseed oil and heat the honey in a water bath. Now the dough is rolled out thinly, without flour, on a smooth work surface.
You can shape it at will or in a very traditional way. For the typical pattern, cut approx. 6 x 6 cm squares and scratch in their middle 4 times next to each other approx. 1 cm wide strips. Then lift every second strip a little with your hand and press the ends together until the strips curve nicely. This is how the dough is prepared for deep-frying.
I always deep-fry 6 pieces at a time. The cooking time is quite short and the oil must not smoke. Therefore, the flame remains rather medium to weak under the oil pot. They are ready-fried when the color changes significantly, but still has a light brown tone. Straight from the oil, they are thoroughly soaked in hot honey.
In the honey, the color then turns wonderfully brown. The spakia can be taken out of the honey bath after a few minutes and sprinkled with sesame immediately afterwards.
You can present them on a large, colorful plate.
A plastic container with an airtight lid is suitable for storage. Freshly made, they are a bit fragile. Therefore, they should be closed very carefully.
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