Gazelle Horns (Cornes de Gazelle)
A classic Moroccan horn-shaped almond pastry, traditionally dusted with powdered sugar and served with tea.
Ingredients
almond flour
500 g
powdered sugar
150 g
salted butter (softened and diced)
270 g
flour
500 g
powdered sugar (for coating)
to taste
orange blossom water
3 tbsp
salt
a pinch
Instructions
1
Make the almond filling
Mix the almond flour with the sugar and add 40 g of the butter. Add 1 tablespoon of water and knead into a smooth dough. Knead by hand, then let rest for about 30 minutes.
2
Make the pastry dough
Melt the remaining butter in a small heavy-bottomed pan. In a large bowl, combine it with the flour, add the salt, and mix until uniform. The dough should be firm enough.
3
Shape and bake
Preheat the oven to 150°C. Lightly flour the work surface and roll out the dough. Use a pastry wheel to cut small thin rectangles. Roll the almond dough into small ropes and place one in the center of each rectangle. Roll up the dough into horn shapes.
4
Bake and decorate
Place the horns on a greased and floured baking sheet and bake for about 10 minutes. Watch closely: the horns must not brown. Quickly drizzle with orange blossom water and gently roll in powdered sugar. Place on a wire rack to cool.
