Cornes de Gazelle (Gazelle Horns)

Ingredients

• 2 cupalmonds, whole; roasted then finely ground
• 3/4 cupsugar, for almond filling
• 1 tbspsugar, for almond filling; added separately per instructions
• 1/4 tspground cinnamon, for almond filling
• 1egg, for almond filling
• 1 tbsporange blossom water, for almond filling
• 2 cupall-purpose flour, for pastry dough
• 1/2 cupunsalted butter, plus 1 tbsp; for pastry dough; rubbed in cold
• salt, a pinch; for pastry dough
• 1egg, beaten; for pastry dough
• 3 tbspvegetable oil, for pastry dough
• 1 1/2 tbsporange blossom water, for the pastry dough
• honey, for dipping finished horns
• 3 tbsppistachio, crushed; for garnish

Method

1. 1

   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.

2. 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.

3. 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.

4. 4

   With greased hands, take walnut-sized portions of filling and roll into small logs with tapered ends. Set aside.

5. 5

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

6. 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.

7. 7

   Bake for about 20 minutes until barely golden — they should not darken much. Cool for 3 minutes.

8. 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.