Share

Ingredients

  • Traditional Algerian pastries and more generally from the Maghreb.
  • for 16 gazelle horns:
  • 1.9 cups (440 ml) flour
  • 2 egg yolks
  • 2 tbsp cold butter
  • 2 tbsp orange blossom water
  • 1 pinch of salt
powdered sugarfor the almond paste:
  • 2.1 cups (500 ml) ground almonds
  • 1.1 cups (250 ml) sugar
  • powder 2 egg yolks
  • 2 tbsp cold melted butter
  • 2 tbsp orange blossom water
  • 1 tsp cinnamon