Cornes de gazelle — Tunisian ‘gazelle horn’ biscuits - The Jewish Chronicle
INGREDIENTS 1 egg, beaten 75ml white wine plus a few drops 50g caster sugar ½ tsp baking powder 25ml vegetable oil 300g plain flour (approx) Icing sugar, to
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- Rolling pin
- Pastry crimper
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- Baking sheet
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- Measuring spoon
- Measuring cup
Ingredients
- 1 egg, beaten
- 75ml white wine plus a few drops
- 50g caster sugar
- ½ tsp baking powder
- 25ml vegetable oil
- 300g plain flour (approx)
- Icing sugar, to dust
- 300g ground almonds
- 150g icing sugar
- A few drops of almond extract
- 2 egg whites (you can use pasteurised egg whites for safety)
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