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Dough
125 g (1 cup) All-purpose flour
1 tbsp Powdered sugar
20 g Unsweetened cocoa powder
30 g Butter
3 tbsp Orange blossom water
2 tbsp Water
Almond Filling
250 g (8.8 oz) Almond paste
100 g (3.5 oz) Dark chocolate, chopped
1 tsp Powdered sugar
3 Pieces Arabic gum (optional)
For Shaping
1 Egg white
Preparing the Dough
1
- In a large bowl, sift together the flour and cocoa powder. Add the butter, then mix in the water and orange blossom water until a smooth dough forms.
- Cover the dough with plastic wrap and let it rest for 1 hour.
Preparing the Almond Filling
2
- Combine the Arabic gum pieces and powdered sugar, crushing them into a fine powder with the bottom of a cup.
- In a bowl, add the almond paste, chopped dark chocolate, and the Arabic gum powder. Mix until well incorporated.
- Roll the almond paste mixture into small sticks weighing about 16 grams each.
Assembling the Gazelle Horns
3
- Lightly dust your work surface with flour.
- Divide the dough into four portions and roll each out into thin sheets.
- Lift and reposition the dough as needed to ensure even rolling.
Shaping and Cutting
4
- Place the almond sticks horizontally in the center of the dough, leaving space between each.
- Fold the edge of the dough over the almond sticks, shape into crescents, and cut each crescent with a pastry wheel.
- Arrange the gazelle horns on a parchment-lined baking sheet and cover with a clean towel. Allow them to rest overnight.
Baking
5
- Prick three small holes on the underside of each crescent to prevent puffing during baking.
- Brush the gazelle horns with egg white.
- Bake in a preheated oven at 160°C (340°F) for about 15 minutes.
Ingredients
Dough
125 g (1 cup) All-purpose flour
1 tbsp Powdered sugar
20 g Unsweetened cocoa powder
30 g Butter
3 tbsp Orange blossom water
2 tbsp Water
Almond Filling
250 g (8.8 oz) Almond paste
100 g (3.5 oz) Dark chocolate, chopped
1 tsp Powdered sugar
3 Pieces Arabic gum (optional)
For Shaping
1 Egg white
Directions
Preparing the Dough
1
- In a large bowl, sift together the flour and cocoa powder. Add the butter, then mix in the water and orange blossom water until a smooth dough forms.
- Cover the dough with plastic wrap and let it rest for 1 hour.
Preparing the Almond Filling
2
- Combine the Arabic gum pieces and powdered sugar, crushing them into a fine powder with the bottom of a cup.
- In a bowl, add the almond paste, chopped dark chocolate, and the Arabic gum powder. Mix until well incorporated.
- Roll the almond paste mixture into small sticks weighing about 16 grams each.
Assembling the Gazelle Horns
3
- Lightly dust your work surface with flour.
- Divide the dough into four portions and roll each out into thin sheets.
- Lift and reposition the dough as needed to ensure even rolling.
Shaping and Cutting
4
- Place the almond sticks horizontally in the center of the dough, leaving space between each.
- Fold the edge of the dough over the almond sticks, shape into crescents, and cut each crescent with a pastry wheel.
- Arrange the gazelle horns on a parchment-lined baking sheet and cover with a clean towel. Allow them to rest overnight.
Baking
5
- Prick three small holes on the underside of each crescent to prevent puffing during baking.
- Brush the gazelle horns with egg white.
- Bake in a preheated oven at 160°C (340°F) for about 15 minutes.
