Gazelle horns with almond filling

1. In a bowl, mix together the flour, a pinch of salt and add the ghee.

2. In another bowl, whisk 2 egg yolks with 8 tbsp water and 2 tbsp orange blossom water. Add this to the flour mixture and knead to a smooth dough, adding more water if needed.

3. Wrap the dough in cling film and rest at room temperature for 30 minutes.

4. To make the filling, put the almonds and icing sugar in a bowl. Whisk 1 egg white with 2 tbsp orange blossom water and add to the almonds and sugar, with the orange zest and cinnamon. Mix well. If the mixture is too dry, add a little more orange blossom water.

5. Dust your work surface with a little icing sugar and shape the almond mixture into a sausage. Cut in half and divide each half into 35 pieces. Shape each piece into a sausage 4-5cm long.

6. Preheat the oven to 200°C and grease a large baking tray with ghee.

7. Divide the dough into two and wrap one half in cling film until needed. Roll out the other half very thinly on a floured surface.

8. Cut out circles of dough using a glass 8cm in diameter.

9. Place a portion of filling in the centre of each circle. Brush the edges of each circle with the remaining egg white, fold into semicircles and press the edges together, then curve the corners to form little horns. Place on the tray. Repeat with the other half of the dough.

10. Whisk the remaining egg yolk with the remaining 1 tbsp water and brush over the horns.

11. Bake in batches for 15-20 minutes per batch, then cool briefly on a wire rack.

12. Brush the warm horns with the remaining 4 tbsp of orange blossom water and sprinkle with icing sugar so they are thickly coated.

Recipe courtesy Stockfood

Tip: You can make the almond paste (step 4) several days in advance.

Store it in the refrigerator in an airtight container.

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