gazelle tanduk

ingredients:

• 1 kg of peeled almonds. 
• 300 grams of sugar. 
• 1/2 cup tea orange blossom water.
•  1/2 teaspoon cinnamon.

for the dough:

• 1 kg of flour. 
• 1 pinch of salt. 
• 1/4 liter of water.

Preparation: 

1. In a blender, put the almonds, sugar, water, orange blossom, cinnamon and mix finely all. in making sausages of 4 -5 cm long by1 cm thick and reserve. 
2. Also make the dough, which should be smooth. 
3. Then make balls the size of a large tangerine. 
4. On a lightly floured flat surface, roll the dough balls as thinly as possible by giving them the shape of a rectangle 7 cm wide. 
5. In the middle of the strip, place a sausage marzipan. Gently fold over the dough tight enough to trap sausage almonds. 
6. A 1/2 inch of the almond paste, to make the wheel outwardly, a division of the dough into a crescent shape. Depart the remaining dough with your fingers, which will be reused, and accentuate the shape of the crescent adhering pulp sausage almonds. 
7. store them on a lightly floured baking sheet and bake in the oven (gas mark 5-6) 15-20 min.

For: 30 cakes

Preparation time: 1 hour.

Cooking time: 20 minutes.