*** Gazelle Horns (Cornes de Gazelle) كعب الغزال Kaab el Ghazal Recipe - cheffarid

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Gazelle Horns (Cornes de Gazelle) كعب الغزال Kaab el Ghazal Recipe

 Gazelle Horns (Cornes de Gazelle) كعب الغزال  Kaab el Ghazal  Recipe  



the horns of Gazelle or Kaab Leghzal are part of my cakes

Moroccan favorites they have a very light texture, the layer of dough is

so thin that you hardly feel his presence in your mouth.

They are stuffed with almonds, sugar, cinnamon and orange blossom water.

LE S TRY THEM TOGHTHER:

ingredients

Proportions for: 40 gazelle horns

For shortbread dough
250g of flour
1 pinch of salt
115 g softened butter diced
1 tablespoon of orange blossom water
1 beaten whole egg
1 tablespoon liquid honey
3 tablespoons vegetable oil
possibly 1 teaspoon of water (depending on the size of the egg, etc.)
For almond stuffing
300 g of almond powder
200 g caster sugar
2 whole eggs
1 pinch of gum arabic (you can eventually replace with cornstarch)
1 good tip of cinnamon knife
1 tablespoon of orange blossom water

For cooking

 
1 little oil (optional)


icing sugar to coat

Method of preparation


Preparation: 1 hour 15
minutes > Cooking: 17minutes> Extra time: 30minutes 

to rest> Ready in: 1hour  02 minutes

Prepare the dough:

 
In the bowl of a robot, pour in the flour, salt and butter. Mix with  the way of
pie dough
and when the mixture is crumbling, add the orange blossom, the egg, the liquid honey, the vegetable oil and if necessary a little water. Form a ball and wrap it in a clingfilm Let stand for 30 minutes during the preparation of the stuffing, or overnight if you want to make the gazelle horns in stages. If the dough is allowed to sit overnight, place it in the refrigerator.





Prepare the stuffing:


Put all the ingredients of the stuffing except the orange blossom in the robot and mix to obtain a sandy mixture (use the pie dough tool). Then add the orange blossom and mix again to obtain a smooth and homogeneous almond paste.


In the palm of your hand, roll small sausages about 5 or 6 cm long and a good centimeter in diameter. Put them on a plate. If the gazelles horns are not made the next day, cover them with cellophane and keep them in the refrigerator overnight.






Form the gazelle horns:


On a lightly floured work surface, spread the very thin dough; we must see the work plan through. Place a small pudding of marzipan close enough to one edge.



Roll to cover the little black pudding with dough. Make sure there is no air between the stuffing and the dough. Squeeze the stuffing with your fingers to make it rise a little (the horns will be thinner).


Seal the edges by beating the almond paste very lightly.


Cut around the crescent thus obtained with a small wheel so that the ends are sharp.


Place the gazelle horns on a baking sheet lined with parchment paper and let them dry for 1 hour or overnight.




Preheat oven to 338 ° F  . With a brush, brush very lightly with vegetable oil all the gazelle horns. Bake and cook for about 17 minutes. They should not brown too much, their color should be uniform.







Let them cool a little and once they are at room temperature, roll them in icing sugar.



 


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