823- Gazelle Horns With Chocolate / كعب غزال بالشكلاطة

Oct 10, 2020 | Desserts

Prep time :


Cook time :

15 minutes

Serves :

15 cookies

Complexity :


Ingredients :

1 cup (125 grams) all-purpose white flour
1 tablespoon powdered sugar
1 1/2 tablespoons (20 grams) unsweetened cacao powder
2 tablespoons (30 grams) butter
3 tablespoons orange blossom water
2 tablespoons water

Almond Paste:
250 grams ( 8.8 oz) almond paste
100 grams (3.5 oz) dark chocolate, chopped
3 pebbles Arabic gums + 1 teaspoon powdered sugar (optional)

Shaping Ingredients:
1 egg white

Directions :

Preparing the dough:
1- In a large bowl, sift the flour and the cacao powder. Add the butter and combine the mixture with water and orange blossom water.
2- Mix the ingredients together until you get a smooth dough. Cover the dough with plastic wrap and let it rest 1 hour.
Preparing the almond paste:
3- Mix the arabic gum pebbles and powdered sugar. Using the bottom of a cup, crash them until you get a powder.
4- In a bowl, place the almond paste. Add the chopped dark chocolate and the arabic gum powder. Combine well until all the ingredients are well incorporated.
5- Roll the paste into small sausage-like sticks that weight 16 grams each.
Assembling of the gazelle horns:
6- Very lightly dust your work surface with flour.
7- Cut the dough into 4 pieces and roll each dough portion until quiet thin.
8- Lift up the dough and reposition it several times to facilitate the rolling-out.
9- Place the almond sticks horizontally in the center of the dough and leave space between them.
10- Lift the dough edge closest to you and fold it over so that it covers the almond sticks. Shape them in crescents and cut out each one of them with a pastry wheel.
11- Place the gazelle horns on a baking pan covered with parchment paper and cover it with a clean towel. Let it rest overnight.
12- Prick 3 little holes in the bottom of th crescent with a needles so when they bake they don’t puff.
13- Brush the gazelle horns with the egg white.
14- Bake in a preheated oven to 160 C. / 340 F for around 15 minutes.

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