Ingredients
- 500 blanched almonds
- 120g candied fruit
- 2 tbsp orange blossom water
- 125g caster sugar
- 2 tbsp melted butter
- 1 egg white
- slivered almonds
- a few drops of vanilla essence
Preparation
In a deep terrine, place the blanched almonds with the caster sugar and pass through an electric chopper twice to obtain almond paste.
Work the latter with the melted butter, orange blossom water and vanilla essence. Add the candied fruits cut into small pieces.
Make 5cm fingers. Roll them delicately in the egg white then in the flaked almonds. Place on a baking tray covered with baking paper. Refine the shape with your fingers to have horns and bake for 10 minutes at 180°C.
The Gazelle horns take color quickly, remove from the oven and leave to cool before delicately placing them in an airtight container.
source: la-cuisine-marocaine.com
