About this recipe:Here is a recipe for an Algerian biscuit. Lightly flavoured with orange flower water and filled with almond paste, it is easy to imagine these as the horns of a gazelle!
250g plain flour
100g butter, melted
1/2 teaspoon orange flower water
1 dash water, or as needed
250g ground almonds
30g butter, melted
80g caster sugar
1 pinch ground cinnamon
50g icing sugar, or as needed for decoration
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:15min › Ready in:35min
Make the biscuits
Preheat the oven to 180 C / Gas 4. Grease and flour a baking tray.
Stir together the plain flour, the 100g melted butter, the orange flower water and just enough water to make a dough that is homogeneous, light and a little bit elastic. Form into a ball, wrap in cling film, and let rest at room temperature while you prepare the filling.
Make the filling
Stir together the ground almonds, the remaining 30g of melted butter, the caster sugar and the cinnamon to form a thick paste.
Make the gazelle horns
Roll out the pastry very thin on a lightly floured work surface. Cut circles using a glass. Place a teaspoon of filling in the centre of each circle. Fold the pastry in half, closing it like a ravioli and sealing the edges carefully. Lightly twist each pastry like a small croissant. Repeat with the remaining pastry and filling. Place the horns on the prepared baking tray.
Bake in the preheated oven for at most 15 minutes. The horns should not brown. Remove from the oven, and roll the horns in icing sugar. Let cool.
You can use vanilla extract, rum or any flavouring you enjoy in place of the orange flower water.