Ingredients
- For the dough:
- 225g flour
- 20ml clarified butter
- 1 egg yolk
- For the garnish:
- 100g blanched almonds
- 85g of icing sugar
- ½ teaspoon ground cinnamon
- 1 egg white
- 10ml, butter
- For decoration:
- honey, liquid
- 50 toasted almonds, finely chopped
Preparation
Shape it into a ball and wrap it in cling film. Refrigerate for 1 hour.
Meanwhile, prepare the dough by combining the flour, clarified butter, egg yolk, and 15 ml of cold water in a large bowl of a food processor, mix and knead the dough until smooth.
Add a little more water so that you can form a soft dough. Continue to beat the dough for 1-2 minutes until it is smooth and elastic. Cover the bowl and let sit in a warm place for at least 15 minutes.
Preheat the oven to 170°C.
Roll the dough on a lightly floured surface to ½ cm thickness. Use a 4-inch cookie cutter to cut rounds of dough. Place a few tablespoons of the almond mixture in the center of each half circle. Fold the dough over and seal the edges well, using a little water if necessary. Shape with your hands into a crescent shape.
Arrange on baking sheets. Bake for 18-25 minutes until the gazelle horns are golden brown. Remove and transfer to a rack to cool.
Once cooled, brush the top of the dough with the liquid honey and scatter the chopped almonds on top so that they stick to the surface of the gazelle horns. Leave to cool completely on a rack.
