Instructions: Half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.

Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer bstilla immediately.

Form 8 more bstillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each bstilla as it is made.

Bstillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.

Bake chilled bstillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool bstillas slightly on a rack. Sprinkle bstillas with confectioners sugar and cinnamon and serve warm.

To make the ras el hanout:
In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months.

Makes about 1/4 cup.

Makes 9 bstillas, to serve 6 with second helpings.

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