← Nouns Cooking · Moroccan

Ingredients

• 300 g Ground almonds
• 100 g Icing sugar
• ¼ tsp ground cinnamon
• 20 g Butter, melted
• 2 tbsp Orange flower water
• 250 g Plain (all-purpose) flour
• 1 pinch Salt
• 30 g Butter, melted
• 1 Eggs
• 3 tbsp Orange flower water
• 60 ml Water, approximately

Method

1. Mix the ground almonds, icing sugar, cinnamon, butter and orange flower water into a firm paste, adding a few drops of water if needed. Roll into 30 thin logs about 6 cm long with tapered ends.
2. For the pastry, mix the flour and salt, add the butter, egg and orange flower water, then add water gradually and knead for 10 min until very smooth and elastic. Divide into 4, cover and rest for 30 min.
3. Heat the oven to 180°C (160°C fan, 350°F) and line two trays. Roll one piece of dough very thin (1–2 mm) into a long strip. Lay almond logs along it, 3 cm from one edge and 4 cm apart.
4. Fold the dough over the logs, press around each one to seal, then cut out each with a fluted pastry wheel, leaving a narrow border. Bend gently into crescents and prick the tops with a fork.
5. Bake for 12–15 min, until set and barely golden underneath; they should stay pale on top. Cool on a rack.

Tips

• Contains almonds, wheat, egg and dairy.
• For a snowy finish, dip the cooled horns in orange flower water, then roll them in icing sugar.

Sources

Written in our own words after cross-checking these recipes:

196 flavors My Moroccan Food