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.
Prep. Time: 20 min
Cooking Time: 10 min
- 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
- Mix the almonds and the sugar, grind in a food mill or a food processor and reduce to a fine powder.
- Mix this powder with the orange flower water and melted butter.
- Separate the mixture into pieces the size of a walnut and roll into batons about 3x1 cm.
- Set aside.
- Mix all the ingredients for the dough together until firm.
- Roll the dough as thin as possible with a rolling pin. It should be almost transparent.
- Place the baton of almonds paste on the dough in a line with even spaces beteen each baton.
- Fold the dough over to cover all the pieces of almond paste.
- Seal by pressing slightly and separate with a pastry cutter.
- Bend each piece slightly to form a crescent.
- Prick each biscuit with a pin to allow the stream to escape during baking.
- 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.
- You can serve them plain or dusted with confectioners' (icing) sugar.