Moroccan almond sweets (gazelle horns and mlouza)

Method

1. 1

   Mix the ground almonds with the icing sugar, cinnamon, orange blossom water and melted butter until it forms a firm, marzipan-like paste.

2. 2

   Shape the almond paste into balls or small shapes (crescents for gazelle horns, open rings for mlouza), following the traditional shape you want.

3. 3

   For gazelle horns, wrap the almond balls in very thin pastry in a crescent shape, then bake in a moderate oven until cooked without browning too much.

4. 4

   For open mlouza shapes, leave the almond paste as it is and decorate it directly, without baking.

5. 5

   Arrange on a tray, dust with icing sugar or decorate with ground pistachios, and store in airtight tins; these are among the most refined sweets served at Moroccan weddings and celebrations.