
These delicate Moroccan Gazelle Horns cook in just 20 minutes and offer a sweet, melt-in-your-mouth almond treat. Scented with orange blossom water and cinnamon, they are the perfect accompaniment to hot mint tea. This traditional homestyle version brings authentic Moroccan pastry-making straight to your kitchen.
In a large bowl, combine the all-purpose flour, melted butter, 1 tablespoon of orange blossom water, and a pinch of salt. Gradually add warm water, kneading with your hands until a smooth, pliable dough forms that does not stick to your fingers. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
While the dough rests, prepare the almond filling by mixing the almond flour, powdered sugar, softened butter, 2 tablespoons of orange blossom water, and ground cinnamon in a medium bowl. Knead the mixture until it forms a cohesive, smooth paste. Divide the almond paste into 16 equal portions and roll each portion into a small sausage shape with tapered ends.
On a lightly floured surface, roll out a portion of the rested dough using a rolling pin until it is paper-thin and nearly translucent. Place one almond paste sausage onto the lower half of the rolled-out dough, leaving space at the edges.
Fold the top half of the dough over the almond filling to cover it completely. Use your fingers to press the dough firmly around the filling, expelling any trapped air and molding it into a crescent or horn shape.
Cut around the curved edge of the crescent using a fluted pastry wheel or a sharp knife, leaving a small border of dough. Repeat this process with the remaining dough and almond paste portions, placing the formed horns onto a baking sheet lined with parchment paper.
Let the formed pastries dry uncovered at room temperature for at least 1 hour, or up to 4 hours, to help them retain their shape during baking. Just before baking, use a toothpick to prick 3 or 4 tiny holes in the top of each pastry to let steam escape.
Preheat your oven to 350 degrees F (175 degrees C). Bake the pastries for 15 to 20 minutes until the bottoms are lightly golden, ensuring the tops remain pale and white. Let them cool completely on a wire rack before serving alongside a warm cup of fresh Moroccan mint tea.





