Ingredients
- Almonds (2 cups)
- All-purpose flour (2 cups)
- Unsalted butter (1/2 cup)
- Sugar (3/4 cup)
- Sugar (1 tablespoon)
- Ground cinnamon (1/4 tsp)
- Egg (1)
- Vegetable oil (3 tablespoons)
- Orange blossom water (1 ½ tablespoons)
- Salt (1 pinch)
- Pistachios (3 tablespoons)
- Egg (beaten) (1)
Instructions
Steps
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Spread almonds evenly on the sheet.
- Roast the almonds in the oven for 20 to 25 minutes until fragrant.
- While the almonds are roasting, prepare the pastry dough. In a bowl, mix flour, butter, and salt until crumbly. Add egg, vegetable oil, and orange blossom water to form a smooth dough, adding water as needed. Shape into a ball, wrap in plastic, and let it rest for 30 minutes.
- After roasting, allow the almonds to cool slightly, then process them in a food processor until finely ground. Add sugar, cinnamon, an egg, and more orange blossom water, pulsing until a paste forms.
- Take walnut-sized pieces of the almond filling and roll them into logs with tapered ends.
- Preheat the oven to 325°F (165°C). Line another baking sheet with parchment paper.
- Roll out half of the dough thinly, place a log of almond filling at the edge, fold the pastry over, seal the edges, and shape into crescents. Cut around the crescent and transfer to the baking sheet. Repeat with remaining dough and filling.
- Bake for about 20 minutes until lightly golden. Allow to cool for a few minutes.
- Warm honey in a saucepan, then stir in orange blossom water. Dip the cooled gazelle horns into the honey and place them on a serving plate, garnishing with crushed pistachios.