Snack

Cornes de Gazelle (Gazelle Horns)

Name: Cornes de Gazelle (Gazelle Horns)
Prep time: 60 min
Cook time: 55 min
Total time: 115 min
Cuisine: Algerian
Ingredients: 2 cups almonds, roasted and finely ground; 3/4 cup sugar; 1 tablespoon sugar; 1/4 tsp ground cinnamon, ground; 1 egg; 1 tablespoon orange blossom water; 2 cups all-purpose flour; 1/2 cup unsalted butter; 1 pinch salt; 1 egg, beaten; 3 tablespoons vegetable oil; 1 ½ tbsp orange blossom water; 3 tablespoons pistachios, crushed; water, a little, as needed

Delicate Algerian crescent pastries filled with fragrant almond paste, dipped in orange blossom honey, and finished with crushed pistachios.

1 hr 55 min
170 kcal
Vegetarian
Algerian
Dessert

Mellowpan tip: Makes 24 servings, plenty to share.

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Ingredients

For 24 servings

Steps

Step 1:
Preheat the oven to 300 degrees F (150 degrees C).
Step 2:
Line a baking sheet with parchment paper.
Step 3:
Spread the almonds over the baking sheet.
Step 4:
Bake until the almonds are fragrant and roasted, 20 to 25 minutes.
20–25 min
Step 5:
Combine the flour, 1/2 cup plus 1 tablespoon butter, and salt in a bowl.
Step 6:
Rub the mixture together until it resembles breadcrumbs.
Step 7:
Add the egg, oil, and 1 1/2 tablespoons orange blossom water.
Step 8:
Knead everything into a smooth pastry dough.
Step 9:
Add a little water, 1 teaspoon at a time, if the dough is too dry.
Step 10:
Shape the pastry dough into a ball, wrap it in plastic wrap, and set aside for 30 minutes.
30 min
Step 11:
Remove the almonds from the oven and cool slightly, about 5 minutes.
5 min
Step 12:
Place the almonds in a food processor and process until finely and evenly ground.
Step 13:
Add 3/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water to the food processor in that order.
Step 14:
Pulse after each addition until the mixture is evenly combined and resembles a paste.
Step 15:
With greased hands, remove small walnut-sized portions of filling and roll them into small logs with thin ends.
Step 16:
Preheat the oven to 325 degrees F (165 degrees C) and line a baking sheet with parchment paper.
Step 17:
Roll out half of the pastry dough on a lightly floured surface until very thin.
Step 18:
Place an almond paste log on the edge of the pastry, fold the pastry over the filling to cover it completely, and seal the edges.
Step 19:
Mold the pastry into a crescent shape with your fingers.
Step 20:
Use a pastry cutter to cut around the crescent and transfer it to the prepared baking sheet.
Step 21:
Repeat with the remaining dough and filling.
Step 22:
Bake until the gazelle horns are lightly golden and baked through, about 20 minutes; do not let them get too dark.
20 min
Step 23:
Cool slightly, about 3 minutes.
3 min
Step 24:
Heat honey in a small saucepan over low-medium heat.
Step 25:
Remove from the heat and stir in 1 tablespoon orange blossom water.
Step 26:
Dip the gazelle horns into the honey, place them on a serving plate, and sprinkle with crushed pistachios.