Almond Crescent Cookies using a Arthur Martin
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, the Cornes From Gazelles – a delightful pastry that dances between the realms of sweet and sophisticated, often enjoyed during festive occasions in North Africa! Rumored to have originated from the intricate kitchens of the Maghreb, these crescent-shaped delights are a testament to the region's love for rich textures and aromatic flavors. Made with the finest blanched almonds, perfumed with a hint of orange blossom water, and kissed with warm spices like cinnamon and nutmeg, they are like little edible hugs that transport you to sun-drenched bazaars. A fun fact? The name 'Cornes From Gazelles' is derived from the shape of the pastry – resembling the horns of a gazelle, a symbol of grace and beauty in many cultures. So, whether you're celebrating Eid or simply craving something extraordinary, these pastries will surely elevate your dessert game to new heights!
Ingredients
- 250 g Flour t55
- 125 g Butter
- 150 g Granulated sugar
- 100 g Orange blossom water
- 1 Pinch(es) Salt
- 250 g Powdered almond
- 1 Drop(s) Bitter almond flavor
- 1 Egg
Steps
Dough
- Add 250 g of flour t55, 125 g of butter, 50 g of granulated sugar, 50 g of orange blossom water, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a cling film warp in cling wrap.
- Setaside the dough in a fridge during 30min.
Almond Paste Filling
- Wash the food processor bowl.
- Add 250 g of powdered almond, 100 g of granulated sugar, 50 g of orange blossom water, 1 drop(s) of bitter almond flavor in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the preparation content in the bowl.
Assembly and Baking
- Preheat the oven at 180°C.
- Roll out the dough thinly on a lightly floured surface.
- Use a cookie cutter or a knife to cut out circles (about 7-8 cm diameter).
- Place a small amount of almond paste filling in the center of each circle.
- Fold the circle in half to form a crescent shape, pressing the edges to seal. Crimp the edges with a fork for a decorative touch.
- Brush 1 egg on a pastry brush.
- Decorate with Blanched almonds.
- Place the cookies on a baking sheet lined with baking paper.
- Cook in the oven at 180°C.
- Bake for 12-15 minutes, or until lightly golden brown around the edges.
- Let the cookies cool completely on a wire rack before serving.
- Serve Cold.
