Cornes de Gazelle (Gazelle Horns)

Instructions

1- Preheat oven to 300 degrees F (150 degrees C).

2- Line a baking sheet with parchment paper.

3- Spread almonds over the baking sheet.

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

5- Prepare pastry dough while almonds are roasting.

6- Combine flour, 1/2 cup plus 1 tablespoon butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs.

7- Add egg, oil, and 1 1/2 tablespoons orange blossom water; knead everything into a smooth pastry dough.

8- Add a little water, 1 teaspoon at a time, if dough is too dry.

9- Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes.

10- Remove almonds from oven and cool slightly, about 5 minutes.

11- Place almonds in the bowl of a food processor; process until finely and evenly ground.

12- 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.

13- Remove small walnut-sized portions of filling with greased hands.

14- Roll them into small logs with thin ends.

15- Set aside.

16- Preheat oven to 325 degrees F (165 degrees C).

17- Line a baking sheet with parchment paper.

18- Roll out half of the pastry dough on a lightly floured surface until very thin.

19- 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.

20- Mold with your fingers into a crescent shape.

21- Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet.

22- Repeat with remaining dough and filling.

23- Bake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes.

24- They should not get too dark.

25- Let cool slightly, about 3 minutes.

26- Heat honey in a small saucepan over low-medium heat.

27- Remove from heat and stir in 1 tablespoon orange blossom water.

28- Dip gazelle horns into the honey and place on a serving plate.

29- Sprinkle with crushed pistachios.