What I learned is that sometimes they are rolled in powdered sugar, sometime rolled in sesame seeds, sometimes dipped in orange blossom water...
There's a problem however with trying to create a cookie you've never seen in real life or tasted or even had a conversation about with someone who has. How do you know if you are even close? It's pretty much just a leap of faith.
And I never did find a recipe that was in Empirical measures. I did however convert one. That's what I've got here.
Just a note about the orange flower water it is a flavor that is different than orange zest or orange juice. As the name indicates it is very floral. When I smell it straight out of the bottle it seems almost soapy probably because it's a smell used in soap in the USA. But it is mellower once it is added to other ingredients and adds a dimension to the cookie that is lovely. I went low on my use of it too in this recipe. The one I converted used 0.25 cup in the nut filling and no orange oil. I wimped out thinking my family might not like that as well.
Gazelle Horn Cookie like you might find in Morocco
2 cups flour
0.5 cup sugar
0.5 tsp. salt
0.75 cup butter, room temperature and cut into pieces
0.25 cup orange flower water (from a Mediterranean grocery)
2 cups blanched almonds
1.25 cup sugar
0.25 cup butter
1 tablespoon orange flower water (more if you'd like and omit the oil)
1 dram orange oil
0.25 tsp. cinnamon
powdered sugar for rolling
For the dough pulse the ingredients in a food processor 30 seconds after the dough comes together, about a minute total. Form into a disk and wrap in plastic wrap; chill for at least an hour. It will be soft.
For the filling pulse the nuts into a fine meal. Add the remaining ingredients, but do not over process, don't make almond butter. Scrape the sides of the bowl a few times. It should hold together if you squeeze it. If not add a tablespoon more of butter.
While the dough is chilling form the nut mixture into "horns" about the size of your pinky, using about a tablespoon of the mixture. Press it against a glass to get a nice semi-circle that is fuller in the middle and tapered at the ends. You should get about 36 of them.
|Using a glass to shape the filling|
|The size of dough compared to the filling.|
|Fold over and press.|
|Trim excess dough.|
Bake 15-18 minutes until just golden on the bottom and the dough looks dry.
Remove to a cooling rack. Toss in powdered sugar when cool enough to handle.
These are indeed a fussy cookie. Sometimes you want something fussy, right?
Will you make something you've never seen in real life? How do you explore recipes?