Kaab el Ghazal

Ingredients

• 300 g (10 oz)flour
• 80 g (3 oz)butter
• as neededorange blossom water
• 300 g (10 oz)almonds, ground
• 150 g (5 oz)sugar
• 1 tspcinnamon
• pinchsalt

Method

1. In a large mixing bowl, combine 300 g (10 oz) of ground almonds with 150 g (5 oz) of sugar and 1 teaspoon of cinnamon. Gradually add orange blossom water, a few drops at a time, mixing until the mixture forms a smooth, pliable paste. It should be moist enough to hold together but not sticky. Shape the almond paste into small logs about 5 cm (2 inches) long and set aside.
2. In another bowl, mix 300 g (10 oz) of flour with a pinch of salt. Melt 80 g (3 oz) of butter and let it cool slightly before adding it to the flour. Gradually incorporate enough orange blossom water to form a soft, elastic dough that is not sticky. Knead the dough gently on a lightly floured surface until smooth, then cover with a damp cloth and let it rest for about 15 minutes to relax the gluten.
3. After resting, roll out the dough on a floured surface to a thickness of about 2 mm (1/16 inch). Cut the dough into strips wide enough to wrap around the almond logs. Place an almond log at one end of a strip and roll it up, ensuring the dough covers the log completely. Shape the wrapped log into a crescent, pinching the edges to seal them tightly.
4. Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper. Place the crescents on the prepared baking sheet, ensuring they are spaced slightly apart to allow for even baking. If desired, brush the tops lightly with orange blossom water for added fragrance.
5. Bake the crescents in the preheated oven until they are a pale golden color, which should take around 15-20 minutes. The pastries should not brown too much; they should remain delicate and light in color. Once baked, remove them from the oven and let them cool on a wire rack. The pastries should be crisp on the outside and fragrant with orange blossom.