Kab Razzel (Gazelle Horn)

Filling: In a blender, blend the almonds and confectioner's sugar until smooth

Melt the butter in a pan

Transfer the dough to a bowl and add the rosewater and melted butter

Mix well and let it rest for 15 minutes

Dough: Melt the butter in a pan. Reserve

Place the wheat flour in a bowl

Make a hole in the center of the flour

Pour in the melted butter and water

With your fingers, knead well until the dough is homogeneous

Let it rest for 15 minutes

Divide the dough into four equal parts

Form a roll with each part and cut each one into 10 pieces

You will have 40 pastry slices

Butter the hands and use a specialized rolling pin to open up the dough

Place a piece of dough on a smooth surface and roll it out to a thin disk, 5cm in diameter

Using a coffee filter turned upside down, cut out a circle from the dough

Assembly: Place one tablespoon of filling in the center of the dough circle

Fold the edges together with the tip of a fork, as if you were making a pastel

Shape the pastel into a crescent moon shape, leaving the tips very thin

Place the pastel in an oiled refractory mold

Repeat the process with the rest of the dough disks

In a preheated oven, place the mold and bake at moderate temperature for 15 minutes

Note: The biscuits should not brown or grow

Remove from the oven and let it cool

Dust with confectioner's sugar and serve.