Golden crescents, full of delicious filling of ground almonds with cinnamon and orange water, dusted with powdered sugar - this is how the sweets look, which Moroccans call "gazelle ankles", and the French call "gazelle horns". Whichever part of this exquisite animal the famous sweets belong to, they turn out to be crumbly, aromatic and exotic, like hot eastern nights.
It is necessary
- Almond filling:
- - 500 grams of blanched almonds;
- - 275 grams of caster sugar;
- - 75 ml of orange water;
- - 60 grams of melted butter;
- - ¼ teaspoon ground cinnamon.
- Dough:
- - 375 grams of wheat flour;
- - ½ teaspoon of fine salt;
- - 2 chicken eggs;
- - 170 grams of melted butter.
- To cover:
- - 1 chicken egg;
- - 1 glass and 1 tablespoon of orange water;
- - icing sugar.
Instructions
Step 1
Blanched almonds are called almonds that have been scalded with boiling water and the thin skin removed from it. It is such almonds that should be passed through a meat grinder several times or chopped in the bowl of the combine in a pulse mode. Add sugar, cinnamon, orange water to the resulting homogeneous mass. Knead into a smooth paste.
Step 2
Roll the almond paste into small sausages, about the length and thickness of a medium pinkie. Put them on a board and cover with cling film, put in the refrigerator. So the filling can be stored for 1-3 days.
Step 3
Mix all the ingredients for the dough together. You should have a soft and elastic mass. If using a dough machine, knead the dough for 5 to 10 minutes. Divide into 4-6 servings, also cover with plastic wrap and let sit for 10-15 minutes.
Step 4
Dust your work surface with flour or, if you want to go the traditional route, brush with melted butter. Roll out one of the dough pieces to the minimum thickness you can use. Place one stick of almond mass a few centimeters above the edge, seal with dough. If you are sculpting "gazelle horns" on an oiled surface, grease your hands with oil, if on a dusted with flour, dust with flour and use your fingers to form a crescent moon out of wrapped almonds. Trim off any excess with a roller knife. Place the cookie on a greased baking sheet. Repeat with the remaining almonds and dough.
Step 5
Leave the cooked cookies in the open air for an hour or even three, and then bake in an oven preheated to 180 ° C, pre-greased with an egg, beaten with a spoonful of orange water. Bake for 10-12 minutes, until the gazelle horns are golden brown.
Step 6
Dip hot biscuits in orange water and roll in powdered sugar.
