16 cakes

440 ml flour 2 spoons of butter soup 2 egg yellows a handful of salt sugar Almonds pastry 500 ml of almonds 250 ml powdered sugar 2 spoons of orager water 2 spoons of butter 2 egg yellows ½ spoon cinnamon tea

The preparation of the almonds pastry
1. Mix all the ingredients in a bowl in order to obtain a homogeneous and ceamy pastry.
2.Take a little handful of almonds pastry and roll it with your hands in order to obtain a buddin of 7cm; repeat the operation untill you have 16 buddins.

Pastry’s preparation
1. Mix the flour and the salt.
2. Put in a bowl the butter, the orager flower and the egg yellow. Drop the saltflour; mix untill it forms a pastry.
3. Knead the pastry arround 10 minutes untill it becomes elastic.
4. Put the flour on a work plan and form a rectangle. Cut than bands of 7.5 cm larger.
5. Put the little buddins one ofter another at a distance of 3cm;
6. Moisten the other side of the band with a brush; fold up the band to cover the little buddins and press;
7. Cut half circles; press the right side to focus the croissant shape;
8. Put them on a plate with flour and sugar; distemper with the eggyellow;
9. Cook in an oven 12 to 16 minutes untill the gazelle horns are golden.
10. Take out of the oven, let it cool, sprinkle with sugar and serve.