Corne de gazelle

 

Ingredients

For the Almond Paste:

1 pound (500g) blanched, skinned almonds

1 1/3 cups (275g) sugar

1/3 cup (75ml) orange flower water

1/4 cup (60g) melted unsalted butter

1/4 teaspoon cinnamon

A pinch of mastic or gum arabic powder (optional)

For the Pastry Dough:

3 cups (375g) all-purpose flour

1/2 teaspoon salt

2 small eggs (or 1 1/2 large eggs)

3/4 cup (170g) melted unsalted butter

4 to 5 tablespoons orange flower water

For the Optional Egg Wash:

1 large egg

1 tablespoon orange flower water

For Optional Kaab el Ghazal M’Fenned:

Orange flower water (optional, for dipping)

Preparing the Almond Paste

1. Grind the Almonds: Process the blanched almonds through a meat grinder multiple times until a smooth paste forms. Alternatively, use a food processor and blend for at least 5 minutes until the mixture becomes moldable.

2. Mix the Ingredients: Using your hands, combine the ground almonds with sugar, cinnamon, orange flower water, and gum Arabic powder. Knead thoroughly until the mixture turns into a smooth, moist paste. Adjust the sugar, cinnamon, or orange flower water to taste if needed.

Shaping the Almond Paste

1. Take a small portion of the almond paste and roll it into sausage-like sticks, approximately the size of your small finger.

2. Repeat with the remaining almond paste, then cover and set aside. If not using immediately, refrigerate the prepared almond paste for several days.

Preparing the Pastry Dough

1. Combine all the ingredients and mix until a soft dough forms.

2. Knead the dough by hand for at least 20 minutes until it becomes smooth and elastic.

3. Alternatively, use a food processor with a dough attachment or a stand mixer with a dough hook, kneading for 5 to 10 minutes until the dough reaches the desired consistency.

Dividing the Dough and Letting It Rest

Divide the dough into 4 to 6 portions, cover with plastic wrap, and let it rest for 15 minutes or longer.

Shaping the Kaab el Ghazal

Lightly dust a work surface with flour, then roll out a portion of dough until it becomes very thin, about the thickness of a thin piece of cardboard. As you roll, lift and reposition the dough several times to make the process easier.

Place a strip of almond paste near the top edge of the dough. Fold the top edge down to fully cover the almond paste, leaving a slight overlap. Press firmly to seal the dough around the almond paste. If the dough is wide enough, you can place two or more strips of almond paste in a row, leaving about 1.5 inches between each, before folding the dough over them.

Use your fingers to gently pinch and shape the hidden almond paste into a crescent, with the outer curve facing you like the letter "U." Then, refine the shape into the classic Kaab el Ghazal form by tapering the ends and keeping the base slightly wider. Remember, the cookies will expand slightly when baked, so it's fine if they look a bit narrow before baking.

Baking the Cookies

If time permits, let the shaped cookies rest uncovered for at least an hour before baking.

Preheat the oven to 350°F (180°C).

For a glossy finish, you can apply an optional egg wash. To make it, whisk together 1 egg and 1 tablespoon of orange flower water. Gently brush the mixture over the cookies. Then, use a long pin or needle to poke 2 or 3 small holes along the ridge on top of each cookie.

Bake the cookies on the center rack of the preheated oven, one baking sheet at a time, for approximately 12 minutes, or until lightly golden. Be careful not to overbake, as this can make the pastry hard and the almond paste tough.

Allow the cookies to cool completely on a wire rack before storing them in a plastic container.