You are here

Gazelles Horns

sweet.chef's picture
Ingredients
  Ground almonds 7 Ounce (200 Gram, Scant 2 Cups)
  Icing sugar 4 1⁄2 Ounce (115 Gram, 1 Cup)
  Orange flower water 30 Milliliter (2 Tablespoon)
  Butter 1 Ounce, melted (25 Gram, 2 Tablespoon)
  Egg yolks 2 , beaten
  Ground cinnamon 2 1⁄2 Milliliter (1/2 Teaspoon)
For the pastry
  Plain flour 7 Ounce (All Purpose Flour, 200 Gram, 1.75 Cup)
  Salt 1 Pinch
  Orange 30 Milliliter (2 Tablespoon)
  Flower To Taste
  Egg yolk 1 , beaten
  Water 90 Milliliter, chilled (6 Tablespoon)
Directions

1. Mix the ground almonds, icing sugar, orange flower water, melted butter, egg yolks and cinnamon in a mixing bowl to make a smooth paste.
2. To make the pastry, sift the flour and salt into a large bowl, then stir in the melted butter, orange flower water and about three-quarters of the egg yolk. Stir in enough chilled water to make a fairly soft dough.
3. Quickly and lightly, knead the pastry until it is smooth and elastic, then place it on a lightly floured surface and roll it out as thinly as possible. With a sharp knife, cut the dough into long strips about 7.5cm/3in wide.
4. Preheat the oven to 180°C/350°F/ Gas 4. Roll small pieces of the almond paste into thin sausages about 7.5cm/ 3in long with tapering ends.
5. Place these in a line along one side of the strips of pastry, about 3cm/1 1/4in apart. Dampen the pastry edges with water, then fold the other half of the strip over the filling and press the edges together firmly.
6. Using a pastry wheel, cut around each pastry sausage to make a crescent shape. Make sure that the edges are firmly pinched together.
7. Prick the crescents with a fork and place on a buttered baking sheet. Brush with the remaining beaten egg yolk and bake for 12-16 minutes until lightly coloured. Allow to cool, then dust with icing sugar.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Party
Ingredient: 
Almond

Rate It

Your rating: None
4.11579
Average: 4.1 (19 votes)