Level: Scoolinary Team

This Algerian dessert looks so interesting! The combination of butter, almonds, and orange blossom water sounds delicious and wonderfully aromatic.
Could you tell us a bit more about the texture? Is it soft, crunchy, or does it have a unique characteristic?
It would also be lovely to learn more about the traditional context in which it’s served.

By the way, I’m not sure if you’ve seen it, but we currently have an Argentine pastry course on our platformhere’s the direct link if you’d like to check it out:

https://www.scoolinary.com/courses/modern-algerian-pastry

Thanks for sharing a piece of your culture with us!❤️

Level: Scoolinary Team

😍How is this dessert called, Nadia? Delicate shape and snowy finish—gorgeous! 🌙 What’s your #1 tip to get such even texture with almond dough?

Level: Executive Chef

¿Son cuernos de gacela??