Les Cornes de Gazelle - Pastry Crescents Filled with Almond Paste
- 3 1/4 Cups Flour
- 2 Eggs lightly beaten
- 1/2 Cup Oil
- 6-8 Tbls. Orange juice as needed
- 3 1/4 Cups Ground almonds
- 1 Cup Sugar
- 1 Egg lightly beaten
- 1 Egg yolk
- 1 Lemon or orange zested
- 1-2 Drops Vanilla extract
- Confectioners' sugar
Pastry: mix flour with eggs and oil thoroughly.
Bind with just enough orange juice to hold together into a soft, malleable dough. Wrap in plastic and leave to rest for 30 minutes.
Mix filling ingredients to a soft paste. Divide pastry dough into 4 and roll out as thin as possible.
Cut into 4-inch squares. Take a lump of almond paste and shape into a thin, little sausage - place in the middle of the square, diagonally on the bias about 1/3 inch from the corners.
Fold dough over filling and roll up. Gently curve into a crescent, turning ends away so that corner point is on the outside of the crescent.
Arrange on oiled baking sheet and bake in preheated 375°(190°C) for 30 minutes or until they begin to JUST color. Let cool before removing as they are very soft. Dust with confectioners' sugar.