Name: Cornes de Gazelle (Gazelle Horns)
Prep time: 1 min
Cook time: 1 min
Yield: 50
Ingredients: Almonds - 2 ¼ cups; White sugar - ¾ cup; White sugar - 1 tablespoon; Ground cinnamon - ¼ teaspoon; Egg - 1; Orange blossom water - 1 tablespoon; All-purpose flour - 2 cups; Softened, unsalted butter, diced - ½ cup; Unsalted butter - 1 tablespoon; Salt - 1 pinch; Egg, beaten - 1; Vegetable oil - 3 tablespoons; Orange blossom water - 1 ½ tablespoons; Honey - 6 tablespoons; Orange blossom water - 1 tablespoon; Crushed pistachios, or to taste - 3 tablespoons

Ingredients for - Cornes de Gazelle (Gazelle Horns)

1. Almonds 2 ¼ cups

2. White sugar ¾ cup

3. White sugar 1 tablespoon

4. Ground cinnamon ¼ teaspoon

5. Egg 1

6. Orange blossom water 1 tablespoon

7. All-purpose flour 2 cups

8. Softened, unsalted butter, diced ½ cup

9. Unsalted butter 1 tablespoon

10. Salt 1 pinch

11. Egg, beaten 1

12. Vegetable oil 3 tablespoons

13. Orange blossom water 1 ½ tablespoons

14. Honey 6 tablespoons

15. Orange blossom water 1 tablespoon

16. Crushed pistachios, or to taste 3 tablespoons

How to cook deliciously - Cornes de Gazelle (Gazelle Horns)

1 . Stage

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet.

2 . Stage

Bake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes.

3 . Stage

Prepare pastry dough while almonds are roasting. Combine flour, 1/2 cup plus 1 tablespoon butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs. Add egg, oil, and 1 1/2 tablespoons orange blossom water; knead everything into a smooth pastry dough. Add a little water, 1 teaspoon at a time, if dough is too dry. Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes.

4 . Stage

Remove almonds from oven and cool slightly, about 5 minutes. Place almonds in the bowl of a food processor; process until finely and evenly ground. Add 3/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water in that order to the food processor, pulsing after each addition until mixture is evenly combined and resembles a paste.

5 . Stage

Remove small walnut-sized portions of filling with greased hands. Roll them into small logs with thin ends. Set aside.

6 . Stage

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

7 . Stage

Roll out half of the pastry dough on a lightly floured surface until very thin. Place one of the almond paste logs on the edge of the pastry, fold pastry over the filling, covering it completely, and seal the edges. Mold with your fingers into a crescent shape. Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet. Repeat with remaining dough and filling.

8 . Stage

Bake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes. They should not get too dark. Let cool slightly, about 3 minutes.

9 . Stage

Heat honey in a small saucepan over low-medium heat. Remove from heat and stir in 1 tablespoon orange blossom water. Dip gazelle horns into the honey and place on a serving plate. Sprinkle with crushed pistachios.