Brad Norton And Tiffany

The Pastry

"sellou"
Making scorch 6 bowls of flour on a baking sheet, stirring constantly. In a saucepan, cook over medium heat, stirring continuously using a wooden spoon:
-2 bowls of flour browned in ¼ liter of oil until obtaining a mixture of dark
-4 bowls of toasted sesame seeds and mixed
-1 bowl of sesame seeds, not roasted and not mixed
-4 bowls of almonds blanched, fried in oil and coarsely crushed In a large container, pour the mixture: flour, sesame seeds and almonds, then:
-1kg of butter
them two bowls of flour browned in oil
-3 bowls
sugar - ½ cup of crushed aniseed
-2 tablespoons tablespoon ground cinnamon
Mix all thoroughly and put in a large dish sellou by crushing with the hands. Cool.
Trim: decorate with icing sugar and few almonds blanched, toasted and patted dry.

"Fekkai" RAISIN AND WALNUT
Ingredients:
-7 bowls of flour
-2 bowls of powdered sugar
-8 eggs-a pinch of salt
-4 packets of baking powder
-half a bowl of butter
-half of a bowl of oil
-1 bowl of chopped walnuts
-1 bowl of raisins washed
- ½ liter of milk
Mixer eggs and sugar for 3 minutes, until obtaining a light and fluffy texture, add: flour, butter, the oil, walnuts, raisins, yeast, milk and salt. Mix with hands until forming a soft dough. Divide the dough into several portions, and with oiled hands, give each the shape of a log of 4cm thick and 20cm long, place them on the plate spacing them sufficiently, and bake for about 40 to 50 minutes. Transfer to rack to cool. Cut the logs into ½ cm slices. Arrange on a baking sheet and bake on both sides for several minutes.

GAZELLE HORNS OF TRADITIONAL
In a bowl, mix the following ingredients in two or three times until obtaining a fine paste:
-1kg almonds blanched
-500g caster sugar
-1 or 2 handfuls of water from orange blossoms
-1 points gum arabic ground
-1 teaspoon ground cinnamon
And add:
-60g softened butter
mix all well, and make sausage from 4 to 5cm long, 1cm and a half thick.
Preparers pulp:
-1kg flour, salt

-1 tablespoon and a half tablespoons of honey
-1 butter
-2 yolks
-a little warm water Knead for 10 to 15 minutes to get a soft dough, make balls the size of a small orange. Roll out the dough as thinly as possible, a strip of 30cm long and 10cm wide. In the midst of these bands in the lengthwise, remove all of 8cm sausage marzipan, make a cut in the shape of a crescent, and Hand accentuate the shape of the crescent by adhering the two pastes. Ranger on a greased baking sheet and bake 15 to 20 minutes thermostat 6 / 7.

BUTTONS "Ghraib" ALMOND
Ingredients:
-3 bowls of almonds blanched and chopped
-1 bowl of powdered sugar
- 2 bags and a half of baking powder
-2 tablespoons melted butter
-1 lemon zest
-10 yolks
-2 whole eggs
-2 tablespoons fine semolina
In guesâa, beat by hand: the eggs and sugar for 10 minutes, until the mixture is frothy. Then add the chopped almonds, melted butter, lemon zest, baking powder and semolina. Mix well until obtaining a soft dough. Grease your hands with a little butter. Make balls the size of a walnut and flatten them slightly by putting them on a background of icing sugar and place on greased baking sheet, sugared side up. Bake for 20 minutes.