🥐 Kaab el Ghzal (Gazelle Horns)

Method

1. Grind the blanched almonds with the sugar in a food processor until fine like damp sand.

2. Add 2 tbsp of the butter and 2 tbsp of the orange blossom water, plus cinnamon and mahlab if you have them, and knead by hand into a firm paste.

3. Shape the almond paste into thin 6 cm fingers tapered at both ends, and cover them.

4. In another bowl, mix the flour with the pinch of salt, then add the egg, the rest of the butter melted, and the rest of the orange blossom water.

5. Add water a little at a time and knead for 10 minutes into a smooth, elastic dough, then cover and let it rest for 30 minutes.

6. Heat the oven to 180°C and roll the dough out piece by piece very thinly.

7. Place an almond finger at the edge of the dough and roll it up, press the edges and trim the excess with a cutter.

8. Bend each finger into a crescent, prick the top with a fork, and arrange on a tray.

9. Bake for 12 minutes until set underneath while the tops stay white.

10. Let them cool on the tray for 15 minutes, then arrange on a serving plate and serve.

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