Gazelle horns (kaab el ghazal)

Ingredients

• For the dough:
• 250 g flour
• 2 tbsp orange blossom water for the dough
• 2 tbsp oil
• 1 tbsp icing sugar
• 1/2 tsp salt
• 1 egg yolk
• 10 to 12 cl water
• For the almond filling:
• 650 g almond paste
• 1 tsp cinnamon
• 2 tbsp orange blossom water for the filling
• 3 pinches of mastic, crushed with a little sugar
• 50 g butter

Method

1. Put the flour, salt, oil, icing sugar, egg yolk and orange blossom water into a bowl and gradually work in the water until a smooth dough forms.
2. Knead the dough for 10 minutes, divide into balls, wrap in film and leave to rest for at least 2 hours.
3. Mix the almond paste with the butter, cinnamon, orange blossom water and mastic.
4. Roll a ball of dough out thinly on a lightly floured surface.
5. Lay a finger-shaped piece of almond paste on it, fold the dough over, press the edges together and shape into a half-moon.
6. Cut out with the fluted pastry wheel and carry on until everything is used up.
7. Place the horns on a tray lined with baking paper and leave to rest for 12 hours.
8. Brush with oil and prick with a needle so that steam can escape during baking.
9. Bake in an oven preheated to 180 °C until straw-coloured, and let cool before taking them off the tray.