Delicate crescent-shaped Moroccan pastries filled with almond paste flavored with orange blossom water and cinnamon. They must remain pale, delicate, and melt-in-the-mouth under a very thin crust.
Ingredients
- 200 g T45 wheat flour
- 60 g Unsalted butter
- 60 ml Orange blossom water
- 50 ml Warm water
- 1 pinch Fine salt
- 250 g Almond flour
- 90 g Granulated sugar
- 1 tsp Ground cinnamon
- 1 pinch Ground gum arabic
- 1 piece Egg yolk
- 1 tbsp Neutral oil
Method
- Mix the flour with the salt, then work in the melted butter with your fingertips until it has a sandy, soft texture.
- Gradually add the orange blossom water and a little warm water, then knead until it forms a smooth, elastic, and non-sticky dough; cover and let rest until the dough loses its resistance.
- Prepare the filling by mixing the almonds, sugar, cinnamon, gum arabic, egg yolk, a little melted butter, and orange blossom water until it forms a dense, fragrant, and shapeable paste.
- Roll the filling between your palms into small tapered logs, then set them aside covered to prevent drying.
- Roll out the dough very thinly on a lightly oiled surface; it should become almost translucent without tearing.
- Place a log of filling on the dough, fold the dough over it, seal well around the edges with your fingers, then cut into a half-moon and gently pinch to form the characteristic horn.
- Arrange the horns on a baking sheet, prick the surface very lightly to prevent them from puffing up, then let air-dry until the dough feels matte to the touch.
- Bake over low heat until the horns are set but still very pale; they should barely brown and must remain tender to the touch.
- Let cool completely before serving, so the filling firms up and the orange blossom aroma stabilizes.
Nutrition
Per serving
- Energy
- 786.8 kcal
- Protein
- 20.15 g
- Carbohydrate
- 72.69 g
- Fat
- 48.94 g
- Fibre
- 9.75 g
- Calcium
- 187.2 mg
- Iron
- 2.84 mg
- Magnesium
- 182.68 mg
