Step 1 of 8
Cornes de Gazelle (Gazelle Horns)
Preheat oven to 150°C (300°F). Spread almonds on a parchment-lined tray and roast for 20–25 minutes until fragrant. Remove and cool slightly.
Step 2
While the almonds roast, make the pastry dough: rub together the flour, butter and salt until the mixture resembles breadcrumbs. Add the beaten egg, oil and 1½ tbsp orange blossom water and knead into a smooth dough, adding water a teaspoon at a time if too dry. Wrap in plastic and rest for 30 minutes.
Step 3
Make the almond filling: process the cooled almonds to a fine meal. Add the ¾ cup plus 1 tbsp sugar, cinnamon, egg and 1 tbsp orange blossom water, pulsing after each addition until a paste forms.
Step 4
With greased hands, take walnut-sized portions of filling and roll into small logs with tapered ends. Set aside.
Step 5
Preheat oven to 165°C (325°F). Line a baking sheet with parchment.
Step 6
Roll out half the pastry very thin on a lightly floured surface. Lay an almond paste log on the edge, fold the pastry over to enclose it, seal the edges and mould into a crescent shape. Cut around the crescent with a pastry cutter and transfer to the tray. Repeat with remaining dough and filling.
Step 7
Bake for about 20 minutes until barely golden — they should not darken much. Cool for 3 minutes.
Step 8
Warm the honey in a small pan over low–medium heat. Remove from the heat and stir in 1 tbsp orange blossom water. Dip each gazelle horn into the honey mixture and place on a serving plate. Sprinkle with the crushed pistachios.
