INGREDIENTS JOKE

Proportions for
70 to 80 parts:
Almond paste:

1 kg
of almonds 700 G of caster sugar 1 water glass with the three quarters
full of water of flower of orange tree 1/2 spoonful with cinnamon
coffee the value of a butter Layering hen egg

:

500 G of flour 2 spoonfuls with water
soup of flower of orange tree 1 egg 1 spoon with melted butter soup




Preparation

PREPARATION of the
almond paste:

To prune almonds, to rinse and wipe
with a clean linen, to mix and water caster sugar with it of flower of
orange tree. To pass first once to the mincing machine. To
add then groove, butter and whole egg, to mix and pass two other times
to the mincing machine. �nergiaj~ement to knead the paste
obtained. To take then, each time the value of a beautiful
apricot of paste to form small sausages frayed to both extr�mites.

Preparation of the layering:

To
filter the flour, to form a well, to pour there the butter and,
gradually, the water of flower of orange tree while mixing until
obtaining a paste of the consistency of the bread dough. To
knead vigorously this paste during half an hour while taking care not
to break its elasticity. Throughout all preparation of the horns
of gazelle, to continue to make knead by another person this paste
from which one draws progressively. To take a piece of paste of
flour, to form a ball of the size of an orange, to spread out it with
the roller while turning over it several times. To then roll up
this paste around the roller, while stretching it gently not to break
it. To continue to stretch it by unrolling it on the table in
order to form a long rather broad ribbon thickness of a fine
paperboard, approximately 1 mm. To lay out all length, in the
medium of the ribbon and horizontally, sausages of almond paste by
leaving a variation from 3 to 4 cm between each one of it. To
stretch the paste of flour in width most finely possible and to fold
it into two in the direction of the width, in order to cover sausages
with almond paste. To cut out with the toothed wheel with 2 or 3
mm of the horn of gazelle. To grip in height, while giving him
the shape of a crescent. To prick each one of it using a fork.
To lay out on buttered sheet and to cook with moderate furnace
15 to approximately 20 minutes.