Kaab el ghzal (gazelle horns)

Step 1: For the filling, mix 10 ½ oz ground blanched almonds, 5 ½ oz caster sugar, 1 oz butter, 3 tbsp orange-flower water and ¼ tsp ground cinnamon and knead with your hands into a smooth paste that holds together. Add a few drops of water if it is crumbly.

Step 2: Roll the paste into fingers about 7 cm long and 1.5 cm thick, tapered at both ends. You should get about 30. Cover them.

Step 3: For the pastry, mix 9 oz plain flour and 1 pinch salt, then add 1 egg, 1 ⅜ oz butter, 2 tbsp orange-flower water and enough of ¼ cup cold water to make a firm but supple dough.

Step 4: Knead until very smooth and elastic, then cover and rest for 30 minutes.

Step 5: Heat the oven to 350°F. Roll a quarter of the dough on a lightly floured surface as thinly as you can, until you can almost see the board through it.

Step 6: Lay an almond finger along the bottom edge, fold the pastry over to enclose it and press around it. Cut around with a fluted pastry wheel, leaving a 5 mm border, and seal the edges.

Step 7: Gently bend each pastry into a crescent and prick the top 2–3 times with a needle so steam escapes. Repeat with the rest, keeping the uncovered dough under a cloth.

Step 8: Bake on lined trays until set and just turning pale golden at the tips. They should stay almost white.

Step 9: Cool on a rack, then dust with 2 tbsp icing sugar if you like. Store in an airtight tin for a week, or freeze for up to 2 months.