Gazelle horn biscuits

A big thank you to Sadia for sharing this authentic Moroccan recipe with us.

 

For 25 biscuits: Filling: 150g caster sugar 300g ground almonds 45g melted butter 30g orange-flower water Pastry case: 160g plain flour 15g caster sugar 15g melted butter 90g orange-flower water

 

 

 

 

 

 

 

 

 

 

1. 
   
   • Toast the ground almonds:  Line a 30X40cm baking sheet with baking parchment, spread the ground almonds on to it and put in oven to colour slightly.  Remove, stir with a fork and repeat the process 3 times.
   • In a large bowl, mix the ground almonds, sugar and melted butter.  Add the orange-flower water and form the mixture into a ball.  Refrigerate for an hour (it will harden and become easier to handle).
   • Prepare the pastry:  in a large bowl mix the flour, sugar, butter and orange-flower water to make a soft dough.  Cover and put in a cool place to harden.
   • When the pastry is hard, form into a long sausage, then cut into 25 pieces, which you then form into balls with your hands. 
     {mosimage}{mosimage}On your worktop, roll out the balls of pastry as thinly as possible.  Take 20gr of the almond mixture and form into a thin roll, place this onto the pastry and fold over the edges to create a crescent shape (see photo).  Place on a baking tray and repeat the process with the remaining pastry to give you 25 crescents.
   
   
   1. Cook in an oven pre-heated to 180° for 12mins taking care not to allow the pastry to colour.
   2. When cool dredge the biscuits with icing sugar.
   
   
   

 

 

Keep in an airtight tin.