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Cornes de Gazelle (Gazelle Horns)
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Prep Time:
1 minute
Cook Time:
45 minutes
Total Time:
76 minutes
Fragrant almond cookies loved across North Africa - a decadent delight!
Ingredients:
  • 2.25 cups almonds
  • 1 tablespoon white sugar
  • 0.25 teaspoon ground cinnamon
  • 1 tablespoon orange blossom water
  • 2 cups all-purpose flour
  • 0.5 cup softened, unsalted butter, diced
  • 1 tablespoon unsalted butter
  • 1 pinch salt
  • 1 egg, beaten
  • 3 tablespoons vegetable oil
  • 1.5 tablespoons orange blossom water
  • 6 tablespoons honey
  • 3 tablespoons crushed pistachios, or to taste
Instructions:
  • Preheat your oven to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper. Spread the almonds evenly over the baking sheet.
  • Roast the almonds in the preheated oven until fragrant and golden brown, about 20-25 minutes.
  • Make pastry dough while almonds are roasting. In a bowl, mix flour, 1/2 cup plus 1 tablespoon butter, and salt until it looks like breadcrumbs. Stir in egg, oil, and 1 1/2 tablespoons orange blossom water; knead until smooth. If needed, add water, 1 teaspoon at a time, for moisture. Shape dough into a ball, wrap in plastic, and let it rest for 30 minutes.
  • Take the almonds out of the oven and let them cool for about 5 minutes. Transfer the almonds to a food processor and grind them finely. Add sugar, cinnamon, egg, and orange blossom water in that sequence to the food processor, pulsing after each addition until a smooth paste is formed.
  • Using your hands greased with a light layer of oil, form small walnut-sized portions of the filling into mini log shapes with tapered ends. Set aside for later use.
  • Preheat your oven to 325 degrees F (165 degrees C), and prepare a baking sheet by lining it with parchment paper.
  • Roll out pastry dough thinly on a floured surface. Place almond paste log on the edge, fold pastry over, seal, and shape into a crescent. Cut with a pastry cutter, and transfer to baking sheet. Repeat with remaining dough and filling.
  • Bake in the preheated oven for 20 minutes until gazelle horns are lightly golden and baked through. Avoid overbrowning. Allow to cool for about 3 minutes before serving.
  • In a small saucepan, warm the honey over gentle heat. Take it off the heat and blend in 1 tablespoon of orange blossom water. Quickly dip the gazelle horns in the fragrant honey and arrange them on a plate. Finish by generously sprinkling crushed pistachios on top.

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