Ingredients
- 250 g almonds
- 450 g pistachios
- 1 teaspoon of butter
- 250 g of sugar
- 1 tablespoon of orange blossom water
- 1/2 spoon of pistachio extract
- A few drops of green coloring
- 1 pinch of gum arabic
- 1/4 teaspoon of cinnamon
- For the dough:
- 450 g flour
- 50 g butter
- 1 pinch of salt
- 1/4 small glass of orange blossom water
- 1 small egg
Preparation
Shell, peel, wash, dry and grind the almonds with the sugar. Place in a mixing utensil. Add the ground pistachios, the spoonful of butter, the green coloring, the pistachio extract, the orange blossom water and the cinnamon. Mix well to obtain the almond-pistachio paste. Make small sausages. Reserve.
In a salad bowl, put the flour, digging a hole in the center, put the salt, the egg, the butter, the flower water. Knead to obtain a smooth dough. Make meatballs. Cover, set aside.
On a work surface coated with oil, spread the dough balls.
Make sausages by giving them the shape of a crescent. Line up the gazelle horn croissants on a baking sheet coated with oil, make holes using a needle.
Place in the oven at medium temperature for 10 minutes.
source: la-cuisine-marocaine.com
