Gazelle Horns

Gazelle Horns

div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/BhhlKjD5Gis/TJ26HEhrKYI/AAAAAAAADig/F3wIWOQjCF4/s1600/IMG6771.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="480" src="http://2.bp.blogspot.com/BhhlKjD5Gis/TJ26HEhrKYI/AAAAAAAADig/F3wIWOQjCF4/s640/IMG6771.JPG" width="640" //a/divbr /In case it's not already apparent from the plethora of sweets i've cooked using the ingredient, i'm a devotee of almond meal. The nutty, almost creamy flavor that it imparts through a dish, with the faint hint of bitterness, makes my tastebuds rave!br /br /The chef at the work cafeteria, Rosalee, makes the most delicious frangipane croissants, however she keeps the exact recipe a closely guarded secret! Frangipane is a sweet filling similar in flavor to marzipan. Flicking through a Moroccan cookbook i came across a couple of recipes incorporating a form of frangipane. One, a filo coil filled with the mixture, looks very easy to make, so i thought i'd take a shot at the second, slightly more involved recipe: Gazelle's Horns. These Moroccan celebratory biscuits shaped like a crescent, have a thin crisp outer shell filled with a sweet almond mixture, with faint scents of roses.br /br /a name="more"/abr /br /br /h2Ingredients (Makes about 18)/h2div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/BhhlKjD5Gis/TJ24TWvUCI/AAAAAAAADho/YC2hTbj2bAY/s1600/IMG6745.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="167" src="http://3.bp.blogspot.com/BhhlKjD5Gis/TJ24TWvUCI/AAAAAAAADho/YC2hTbj2bAY/s320/IMG6745.JPG" width="320" //a/divbr /br /h3Pastry/h3ulli 300gm plain flour/lili30gm butter, melted/lili1 egg yolk/lili2 tbsp rosewater/li/uldiv class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/BhhlKjD5Gis/TJ2438-FsVI/AAAAAAAADh4/jxbaHUfDU9w/s1600/IMG6752.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="223" src="http://4.bp.blogspot.com/BhhlKjD5Gis/TJ2438-FsVI/AAAAAAAADh4/jxbaHUfDU9w/s320/IMG6752.JPG" width="320" //a/divbr /br /h3Filling/h3ulli1 egg white/lili300gm almond meal /lili150gm icing sugar + extra to dust/lili1 tbsp rosewater/lili1/2 tsp cinnamon/lili1/4 tsp almond essence/li/ulbr /h2Method/h2h2Sift the flour into a large bowl and make a well in the centre.br /Mix the yolk with 1/2 cup water and pour all ingredients into the well in the centre of the flourbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/BhhlKjD5Gis/TJ24onq0vqI/AAAAAAAADhw/1AwR5YPUQws/s1600/IMG6748.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="320" src="http://4.bp.blogspot.com/BhhlKjD5Gis/TJ24onq0vqI/AAAAAAAADhw/1AwR5YPUQws/s320/IMG6748.JPG" width="240" //a/divbr /Mix through into a dough and knead in the bowl for 5 minutes or until the dough is smooth and elasticbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/BhhlKjD5Gis/TJ24x2GgK-I/AAAAAAAADh0/AFDbkKaRl7A/s1600/IMG6750.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="240" src="http://1.bp.blogspot.com/BhhlKjD5Gis/TJ24x2GgK-I/AAAAAAAADh0/AFDbkKaRl7A/s320/IMG6750.JPG" width="320" //a/divbr /Split the dough into 2 seperate balls (this will be easier to work with later) br /Wrap the dough ball in cling film and leave to rest for 30 minutesbr /Meanwhile, preheat oven to 180 degreesbr /To make the filling, add all of the ingredients to a mixing bowl and mix well until a fine paste is formed.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/BhhlKjD5Gis/TJ25ANGPf4I/AAAAAAAADh8/3hGsuPz3-xA/s1600/IMG6755.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="240" src="http://4.bp.blogspot.com/BhhlKjD5Gis/TJ25ANGPf4I/AAAAAAAADh8/3hGsuPz3-xA/s320/IMG6755.JPG" width="320" //a/divbr /Take a heaped tablespoon of filling into your hand and roll into a ballbr /Rolling the ball between your hands, form a sausage about 7.5cm long (about the same size as a cocktail frankfurt)br /Place on a sheet of baking paper and repeat until all filling has been rolled into sausagesbr /When the dough has rested, roll it out on a floured surface into a rectangle about 2-3mm thickbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/BhhlKjD5Gis/TJ25TFIO2MI/AAAAAAAADiE/7l0y8seRAA/s1600/IMG6759.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="320" src="http://2.bp.blogspot.com/BhhlKjD5Gis/TJ25TFIO2MI/AAAAAAAADiE/7l0y8seRAA/s320/IMG6759.JPG" width="240" //a/divbr /Place the filling 'sausages' in a line on the dough making sure they are at least 3cm apartbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/BhhlKjD5Gis/TJ25Y0ihB-I/AAAAAAAADiI/OpqGsGXFHo/s1600/IMG6761.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="253" src="http://1.bp.blogspot.com/BhhlKjD5Gis/TJ25Y0ihB-I/AAAAAAAADiI/OpqGsGXFHo/s400/IMG6761.JPG" width="400" //a/divbr /Lightly brush the dough surrounding the filling with water and then fold the dough over the filling.br /Press the dough to form a seal around the filling, removing as much air as possible.br /Using a fluted pastry cutter, cut an arc around the fillingbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/BhhlKjD5Gis/TJ25dJTwbzI/AAAAAAAADiM/4YCOgF4M9ZY/s1600/IMG6763.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="287" src="http://1.bp.blogspot.com/BhhlKjD5Gis/TJ25dJTwbzI/AAAAAAAADiM/4YCOgF4M9ZY/s400/IMG6763.JPG" width="400" //a/divbr /Place the finished horn on a baking tray, bending slightly to form a crescentbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/BhhlKjD5Gis/TJ25tjn1SDI/AAAAAAAADiU/oYNV2VIC8eI/s1600/IMG6766.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="240" src="http://3.bp.blogspot.com/BhhlKjD5Gis/TJ25tjn1SDI/AAAAAAAADiU/oYNV2VIC8eI/s320/IMG6766.JPG" width="320" //a/divbr /Repeat until all filling and pastry has been used, including offcutsbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/BhhlKjD5Gis/TJ25jFg4NPI/AAAAAAAADiQ/13a1LkIgXq8/s1600/IMG6765.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="228" src="http://4.bp.blogspot.com/BhhlKjD5Gis/TJ25jFg4NPI/AAAAAAAADiQ/13a1LkIgXq8/s320/IMG6765.JPG" width="320" //a/divbr /Prick 4 holes into each horn with a toothpickbr /Transfer to the oven and bake for 15-18 minutes or until firm but not brownedbr /Transfer to a baking rack to cool, dusting with icing sugar whilst still hotbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/BhhlKjD5Gis/TJ25660tevI/AAAAAAAADiY/NuuJVq9c7VQ/s1600/IMG6768.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="240" src="http://4.bp.blogspot.com/BhhlKjD5Gis/TJ25660tevI/AAAAAAAADiY/NuuJVq9c7VQ/s320/IMG6768.JPG" width="320" //a/divbr /Enjoy at room temperaturebr /br /br /div class="separator" style="clear: both; text-align: center;"/divdiv class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/BhhlKjD5Gis/TJ26N35rWtI/AAAAAAAADik/vFhgRyTc9gY/s1600/IMG6779.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="427" src="http://2.bp.blogspot.com/BhhlKjD5Gis/TJ26N35rWtI/AAAAAAAADik/vFhgRyTc9gY/s640/IMG6779.JPG" width="640" //a/divbr /br /br //h2

Ingredients

  • 300gm plain flour
  • 30gm butter, melted
  • 1 egg yolk
  • 2 tbsp rosewater
Read the whole recipe on Bubbles n Squeaks