Corne de Gazelles

6
11
60
Corne de Gazelles
INGREDIENTS:
  • 200g all-purpose flour
  • 1 medium egg
  • 2 tbsp orange blossom water
  • 6 tbsp water
  • 40g unsalted butter, softened
  • 1/4 tsp salt
  • 3 1/2 cups whole almonds, peeled
  • 1 cup powdered sugar
  • 1 teaspoon of cinnamon
  • 4 tbsp melted butter
  • 3 tbsp orange blossom water
PREPARATION
STEP 1
To make the almond filling:
Remove the skin from the almonds and place in a food processor. Add the sugar and pulse until powdery.
STEP 2
Transfer the almond paste into a bowl and add cinnamon powder and orange blossom. Keep adding the melted butter a little at a time while mixing in between until the mixture turns stiff.
STEP 3
Roll the filling into a ball, wrap with plastic wrap and place in the refrigerator for at least 1 hour.
STEP 4
To make the dough:
Mix the flour, egg, butter, orange blossom and a pinch of salt, until the dough starts to form.

Add water a little at a time and knead vigorously until dough becomes smooth and elastic.
STEP 5
Divide the dough into 3 equal parts, cover with plastic wrap and leave at room temperature for 20 min.

Transfer one part onto a floured surface and keep the remaining parts covered in plastic wrap for later use.
STEP 6
Roll out the dough with a rolling pin to form a long rectangle.

Take 1 tbsp of the almond paste and using your hand, roll into a rod.
STEP 7
To assemble:
Place an almond rod on one side of the dough, 1cm from the edge, and roll it once in the dough.

Bend pastry into a crescent shape and using your fingers, pinch the crescent upwards and cut with a pastry wheel. Repeat until all the dough has been used.
STEP 8
Transfer the Corne De Gazelles onto a baking tray, lined with baking paper and leave to rest for at least 3 hours or overnight.

When ready to bake, set the oven at 180°C. Using a toothpick, prick the bottom side of the cornes and bake for 20 minutes or until lightly golden.