Recipe of the Day
Kab El-Gazelle - Gazelle Horns
Many of the Moroccan pastries are made with generous amounts of almond as is attested to by this delightful sweet. Makes from 30 to 35 horns.
1 1/4 cups blanched almonds
1 cup sugar
4 tablespoons butter
3/4 cup flour
2 teaspoons vanilla
1/2 teaspoon cinnamon
2 eggs, beaten, then placed on a plate
1 cup sesame seeds, placed on a plate
In a saucepan, place almonds, then cover with water. Bring to boil then cook over medium heat for 20 minutes. Drain and allow to cool then place in a food processor with remaining ingredients, except eggs and sesame seeds, then process into dough. (If too soft add a little more flour; if too hard, add a little water).
Form into about 1inch in diameter balls, then roll in the palm of the hands to about 2 inches long with tapered ends. (Be careful, as the balls tend to crumble). Roll in egg, then in sesame seeds. Form into crescent shape, then place on a greased cookie tray. Bake in a 350° F preheated oven for 35 minutes or until the horns just begin to turn brown.