Preparation
Start by preparing the stuffing:
Mix the blanched almonds with the very fine sugar, add the gum arabic, 1/2 glass of butter and 4 tablespoons of orange blossom water. The mixture should be very firm.
Work this mixture well with your hands, and shape with small sausages and set aside.
The dough:
In a terrine, mix 2 tablespoons of sugar, flour, salt, then oil, sand the dough well with the palms of your hands, gradually add a little cold water and 4 tablespoons of orange blossom.
Knead well, divide into balls, cover with a clean cloth and leave to rest for an hour.
Roll out the dough with a rolling pin, each ball of dough, eventually pass it through the dough machine to obtain long, thin strips of dough.
Arrange the stuffing sticks (almonds) spaced apart on the edge of the dough strips, fold the rest of the strip so as to cover the almonds, with the roulette we cut to form lunar crescents.
Once finished, take each croissant and with your hands try to form the croissants well by pressing so as to flatten them in the direction of height (we do not flatten them) that is to say make them stand on their base.
Pierce well with a small needle, leave kaab ghzal overnight in a temperate place.
Put on a baking sheet covered with baking paper, bake for 5 minutes
Take them out of the oven, brush them with egg white and roll them in the sesame seeds.
Put them back in the oven for a few minutes after baking.
Ingredients
- 500g almonds
- 250g caster sugar
- 1/2 teaspoon melted butter
- a touch of gum arabic
- 8 tablespoons of orange blossom
- 500g flour
- 1 teaspoon of oil
- a pinch of salt
- 1 teaspoon of sesame seeds
- 2 egg whites
