Corne de gazelle – Gazelle Horns
Adapted from Journal des Femmes. Com
80g melted butter
100 ml orange blossom water
1 lemon zest (half for the dough & the other half for the filling)
For the almond paste filling :
250g ground almond
70g icing or powdered sugar ( I’ve added 50g)
2 pinch of cinnamon
2 to 3 tsp of orange blossom water
100 g icing of powdered sugar ( I just sprinkle a little on the cookies)
1) Preheat oven to 180°C . Combine flour, melted butter , half of the lemon zest & mix well . Gradually add in orange blossom water just enough to make a soft dough . Cover & let it rest for 15 mins.
2) For the almond paste filling : In a large bowl , combine ground almond , icing sugar , cinnamon , the other half of the lemon zest & orange blossom water . Knead till forms a soft , slightly moist paste. (If it’s too dry add in 1 more tsp of orange blossom water)
3) Preheat oven to 180°C . Divide dough in 4 portions & roll a portion of the dough on a lightly floured surface with a rolling pin till quite thin . Using a glass or a round cookies cutter to cut the shape .
4) Formed a small sausage shape almond paste filling that goes perfectly on the precut dough so that you can seal it easy . Pinch the edges with fingers to seal & at the same time molding it to form a crescent shape as shown . Place it on a greased & floured baking pan . Bake for 10 to 15 min till barely golden brown. Avoid over baking them as they’ll be harden . Coat or sprinkle icing sugar all over the cookies . Serve with mint tea .
A special thanks to my sister for giving me this lovely work of hers …. A gorgeous plate that … J’adore!