Tunisia Gazelle's Horns (Kaab El Ghzal)

Ingredients:

Pastry: 280 gm/10 oz plain flour

1 tablespoon butter, melted

1 egg yolk

2 tablespoons orange-flower water

Approximately 125 ml/4 fl oz

Cold water

Almond Filling:

350 gm/12 oz whole blanched almonds

85 gm/3 oz icing sugar

1 tablespoon orange-flower water

1 egg white

25 gm/1 oz butter, melted

1/2 teaspoon ground cinnamon

1/4 teaspoon almond extract

Coating:

6 tablespoons orange-flower water

115 gm/4 oz icing sugar, sifted

Cooking Instructions:

For the Pastry: Process the flour with the melted butter, egg yolk, orange-flower water and half the cold water in a food processor until a dough forms on the blades. if still crumbly, gradually add the remaining water. Process for 1 minute more to make it elastic. Turn out the dough and knead until smooth. Divide in half and wrap in cling film, then let the dough stand for at least 15 minutes.

For the Almond Filling: Process the almonds in a food processor bowl with the icing sugar until the almonds are finely ground. Add the remaining ingredients and process until a stiff paste forms. Mould 3 level teaspoons of the paste into a ball. Make all the remaining balls this size. Form the balls of paste into almond shapes about 7.5 cm/3-in long, tapering slightly at each end. Place on a tray.

To assemble the pastries, roll out half the dough on a floured surface into a rectangle about 30x46 cm/12x16-in with the longer edge towards you. Place three almond shapes 5 cm/2-in up from the lower edge, 4 cm/1-1/2-in apart, and the same distance from each end. Lightly brush the pastry with water at the lower edge and between the almond shapes. Fold the bottom section over the filling, moulding and pressing the pastry around the filling to seal. With a fluted pastry whell, cut around the top of each shape in a crescent shape, about 2cm/3/4-in away from in filling to give a border of pastry. Remove each crescent and press the cut edge again to make a firm seal. Pick up each pastry, with filling-side up, and bend it into a crescent shape. Place on a greased baking tray and make 3 tiny slits in the top of each pastry with the point of a sharp knife. Straighten the edge of the remaining pastry on a board with a knife, fill with the almond mixture and shape again. Repeat with the remaining ingredients, using the pastry trimmings after the second ball of pastry is used.

Bake for about 15 minutes, until lightly coloured. Place the orange-flower water in one bowl and the icing sugar in another. Work quickly while the pastries are hot. Dip each one first into the orange-flower water, then into the icing sugar. Using a dry hand, coat each with icing sugar and place on a wire rack. Cool, then sift over more icing sugar.

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