Corne de Gazelles

diff
6 port
11 ingr
60 min
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.