👨‍🍳 作り方

1. 1

   Prepare the filling: In a bowl, combine the ground almonds, 3/4 cup sugar, cinnamon, egg, and 1 tbsp orange blossom water. Mix until a smooth, compact paste forms. Cover and refrigerate for 30 minutes.

   💡 プロのコツ: Ensure the almond paste is not too sticky; adjust with a little more almond flour if needed.
2. 2

   Prepare the dough: In a large bowl, combine flour and salt. Add the softened ghee and rub with your fingertips until the mixture resembles coarse breadcrumbs.

   💡 プロのコツ: Using softened ghee is crucial for a tender dough.
3. 3

   Add the beaten egg, vegetable oil, and 1.5 tbsp orange blossom water to the flour mixture. Knead gently until a smooth, pliable dough forms. Add a teaspoon of water at a time if the dough is too dry. Wrap in plastic and refrigerate for 30 minutes.

   💡 プロのコツ: Avoid over-kneading the dough to keep it tender.
4. 4

   Roll out the dough thinly (about 2mm thick) on a lightly floured surface. Use a round cutter (approx. 9-10 cm diameter) to cut out circles.

   💡 プロのコツ: A thin dough is key for delicate gazelle horns.
5. 5

   Take a small portion of the almond filling (walnut-sized), roll it into a log, and place it on the edge of a dough circle. Fold the dough over the filling and seal the edges. Gently bend the cookie into a crescent shape.

   💡 プロのコツ: Ensure the filling is completely enclosed by the dough.
6. 6

   Place the shaped cookies on a baking sheet lined with parchment paper. You can use a serrated tool to create decorative patterns on the edges.

   💡 プロのコツ: Arrange cookies with a little space between them.
7. 7

   Preheat oven to 190°C (375°F). Bake for 15-20 minutes, or until lightly golden brown.

8. 8

   Let the cookies cool completely on a wire rack. Once cooled, generously dust with powdered sugar.

   💡 プロのコツ: Ensure cookies are fully cooled before dusting to prevent the sugar from melting.