Moroccan Gazelle Horns with Almond Paste and Orange Blossom Water

What you need

• 250 g (9 oz) blanched almonds
• 140 g (2/3 cup) granulated sugar
• 1/2 tsp ground cinnamon
• 110 g (1 stick plus 1 tbsp) butter, melted and cooled, divided: 80 g for the dough, 30 g for the filling
• 75 ml (5 tbsp) orange blossom water, divided: 30 ml for the filling, 30 ml for the dough, 15 ml for the glaze and brushing
• 190 g (1 1/2 cups) all-purpose flour
• 1/4 tsp fine salt
• 1 small egg
• 1 egg yolk, for the glaze

Method

Restated from the original video

1. 1

   Grind the almonds in a food processor, pulsing until they form a fine, slightly oily meal, 2-3 min.

2. 2

   Tip the ground almonds into a bowl. Add the sugar, cinnamon, 30 g of the melted butter and 30 ml of the orange blossom water, then knead by hand into a damp paste that holds together when squeezed.

3. 3

   Roll the paste into 24 fingers, each as thick as a little finger and about 7 cm (3 in) long. Cover them with plastic wrap and set aside.

4. 4

   Mix the flour and salt in a bowl. Add the egg, the remaining 80 g melted butter and 30 ml of the orange blossom water.

5. 5

   Knead the dough for about 10 min, until smooth and elastic. Cover and rest for 15 min.

6. 6

   Heat the oven to 180 °C (350 °F) and line two baking sheets with parchment.

7. 7

   Cut the dough into 2-3 pieces and keep the rest covered. Roll one piece out until thin enough to see your hand through it, then cut it into rectangles about 8 cm (3 in) long and 6 cm (2 1/2 in) wide.

8. 8

   Lay one almond finger along the long edge of a rectangle and roll it up tightly. Press the seam shut and trim any extra dough, then pinch and taper both ends.

9. 9

   Bend each roll into a crescent and place it on the baking sheet, seam side down, 2 cm (3/4 in) apart. Repeat with the remaining dough and fingers.

10. 10

    Whisk the yolk with 1 tsp of the orange blossom water and brush it over the crescents.

11. 11

    Bake one sheet at a time until deep golden, 12-14 min.

12. 12

    Brush the hot crescents with the remaining orange blossom water and cool them on the sheet. They crisp up as they cool.

Imported from blog.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.