Thursday, May 29, 2014

These cakes are sometimes called "gazelle horns" in English, but why that is remains a mystrey. In Arabic. kaab el ghozal mean "gazelle ankles". This recipee make 60 to 70 horns.

Makes: 60-70
Prep. Time: 20 min
Cooking Time:  10 min

Almond paste
  • 8 cups (1 kg) blanched and peeled almonds
  • 2 cups ( 500 g) superfine sugar
  • 2 tablespoons orange flower water
  • 1 tablespoons melted butter
  • 1 tablespoon melted butter
  • 4½ cups (500 g) all-purpose flour
  • 1/3 cup + 2 teaspoons orange flower water

  1. Mix the almonds and the sugar, grind in a food mill or a food processor and reduce to a fine powder. 
  2. Mix this powder with the orange flower water and melted butter. 
  3. Separate the mixture into pieces the size of a walnut and roll into batons about 3x1 cm.
  4. Set aside.
  5. Mix all the ingredients for the dough together until firm. 
  6. Roll the dough as thin as possible with a rolling pin. It should be almost transparent.
  7. Place the baton of almonds paste on the dough in a line with even spaces beteen each baton.
  8. Fold the dough over to cover all the pieces of almond paste.
  9. Seal by pressing slightly and separate with a pastry cutter.
  10. Bend each piece slightly to form a crescent.
  11. Prick each biscuit with a pin to allow the stream to escape during baking.
  12. Transfer to a baking sheet, brush with melted butter, then bake for approximately 10 minutes at  400 °F (200 °C). The horns should be barely golden.
  13. You can serve them plain or dusted with confectioners' (icing) sugar. 


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