Recipe: Gazelle Horns with Almond Paste

Name: Gazelle Horns with Almond Paste
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Ingredients: Gâteaux traditionnels algériens et plus généralement du magrheb.; pour 16 cornes de gazelle :; 440 ml de farine; 2 jaunes d oeuf; 2 cas beurre froid; 2 cas eau fleur d oranger; 1 pincée de sel; sucre glacepour la pâte d amande :500 ml amandes en poudre; 250 ml de sucre; poudre 2 jaunes d oeuf; 2 cas beurre fondu froid; 2 cas eau de fleur d oranger; 1 cac de cannelle

By AFTouch-Cuisine ★ ★ ★ ★ ★ 5/5 (3 reviews) Desserts

Prep 20 min

Cook 4 min

Total 24 min

Ingredients

Traditional Algerian pastries and more generally from the Maghreb.
for 16 gazelle horns:
440 ml flour
2 egg yolks
2 tbsp cold butter
2 tbsp orange blossom water
1 pinch of salt

powdered sugarfor the almond paste:

500 ml ground almonds
250 ml sugar
powder 2 egg yolks
2 tbsp cold melted butter
2 tbsp orange blossom water
1 tsp cinnamon

Step-by-step directions

for the almond paste:
1/ in 1 bowl mix all the ingredients to obtain 1 homogeneous and creamy paste.
2/ roll between your hands 1 small pinch of almond paste to obtain 1 small stick of 7 cm long. repeat the operation 15 times.
3/ preheat the oven to 180° (th6).
for the paste:
1/ mix the flour and salt in 1 bowl, in another container mix the melted butter, orange blossom water and 1 egg yolk.
2/ add the flour and salt pour in cold water while mixing to form 1 supple paste.
3/ knead the paste approximately 10 min until it becomes "elastic".
4/ place it on 1 floured work surface and flatten with a rolling pin to obtain 1 very thin rectangular paste. 5/ then cut strips of paste 7.5 cm wide lay the small almond sticks one after the other (every 3 cm) and 2 cm from one edge.
moisten the other side of the strip with a brush fold the strip in half to cover the small almond sticks and press well to seal the 2 pastes all around the sticks.
6/ using a fluted pastry wheel form a half-circle press the right side to accentuate the crescent shape and place on a buttered and floured baking sheet.
7/ brush with egg yolk beaten with 1 tsp water and bake 15 min until the gazelle horns are lightly golden.
8/ remove from oven let cool dust with powdered sugar and serve.

Chef Patrick's Comment

Classic recipe for gazelle horns in northern Morocco where women let their gazelle horns crust overnight in the open air, and cook and consume them after the fast due to Ramadan, it would still be good for our visitors to know what mml of flour represents in real weight.

Truite aux amandes Ramadan Cuisine traditionnelle