Algeria
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Ingredients (7)
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Method
Make the almond filling with the sugar and orange blossom water, and shape it into thin fingers.
Knead the flour with the smen into a fine dough and roll it out very thinly.
Wrap the dough around the almond filling and shape into a crescent (horn).
Brush with beaten egg and bake until cooked without browning too much, then dust with icing sugar.
