Gazelle horn with lemon
Lemon Gazelle Horns 🍋
A twist that will delight all lemon lovers 😋
Ingredients and steps:
For the lemon-flavored almond paste:
Combine 500g almond flour, 250g sugar, and 5 gum arabic tablets (messka lhora) in a mortar with a tablespoon of sugar. Mix everything together for 30 seconds at maximum speed. Then add 1 tablespoon of apricot jam, 80g softened butter, 50g orange blossom water, and the zest of one lemon. Mix again for 30 seconds at speed 7.
Shape the mixture into logs of the desired size: 20g for medium-sized horns or 10g for small ones. Cover them to prevent them from drying out and set aside while you prepare the almond paste that will coat them.
For our pastry:
Combine 500g of flour, 125g of softened butter, a pinch of salt, 50g of water, 50g of orange blossom water, 1 tablespoon of honey, 1 whole egg, a few drops of lemon extract, and a little yellow food coloring (optional). Knead for 2 minutes.
Roll out your pastry as thinly as possible using a rolling pin or a pasta machine if you have one.
Place your marzipan log on top and cover with more pastry as shown in the video to form your gazelle horn.
Let it dry for 24 hours to ensure a perfect pastry. Before baking, prick it with a skewer and bake at 160 degrees Celsius (325 degrees Fahrenheit) for 9 minutes.
Once out of the oven, for a shiny finish, you can brush it with a neutral glaze.
Enjoy 🍋