Ingredients

250 G of flour
1 water tea glass of flower of orange tree
2 knobs of butter molten
500 G of cleaned almonds
300 G of caster sugar
1/2 C with cinnamon C
3 crushed gum arabic grains (optional)
Salt

Preparation

 

To mix almonds with sugar and 1/2 water glass of flower of orange tree.
To chop first once at the robot. To mix the paste obtained with cinnamon the gum arabic and a knob of butter.
Well to mix and pass by again with the mincer, twice or more until obtaining a compact paste, to work it until it is very flexible.
To make small balls of the size of a plum, to transform them into a small roll frayed at the ends.
In a large dish, to mix the flour, salt, the remainder of butter and water of flower of orange tree. To mix the unit and approximately to knead it during 25 min.
To take a piece of paste and of to make a small ball, to extend it on a scheme of work farin� with a roller while turning over it several times.
To stretch a little with the hands to obtain a rather broad sheet a thickness of 1 mm.
In the medium, to lay out the rolls of almond paste, the ones at sides of the others by leaving an interval of 4 cm.
To fold back one of the parts of the sheet on the other, by thus covering the rolls.
To support with the fingers to seal the edges and to cut half-circles, with a notched caster.
With the hand, to curve each horn while slightly gripping in order to give them the shape of a half-moon.
To prick slightly with a fork, to lay out them on an oiled plate.
To charge 20 min (HT 5), horns of gazelle hardly having to be gilded.