Orange Blossom Cornes de Gazelle Recipe

In a large bowl, combine the all-purpose flour, melted butter, 1 tablespoon of orange blossom water, and a pinch of salt. Gradually add the warm water, kneading with your hands until a smooth, pliable, and non-sticky dough forms.

Divide the dough into four equal portions, shape them into smooth balls, wrap each tightly in plastic wrap, and let them rest at room temperature for 30 minutes to relax the gluten.

While the dough rests, prepare the filling by mixing the ground blanched almonds, powdered sugar, softened butter, 2 tablespoons of orange blossom water, and ground cinnamon in a medium bowl until a thick paste forms.

Divide the almond paste into 18 equal portions and roll each into a small log shape, about 2 inches long, tapering the ends slightly.

On a lightly floured surface, roll out one portion of dough as thinly as possible until it is nearly translucent, which helps achieve the classic delicate texture.

Place an almond paste log on the dough, about an inch from the edge, then fold the dough over the filling to enclose it completely.

Press the dough firmly around the filling with your fingers to seal out any air pockets, shaping it into a crescent curve resembling a gazelle horn.

Use a pastry cutter or a sharp knife to cut a crescent shape around the filling, leaving a small border of dough, then transfer the pastry to a baking sheet lined with parchment paper.

Repeat the process with the remaining dough and filling, then prick the top of each pastry 2-3 times with a toothpick to prevent them from puffing up during baking.

Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes until the bottom is lightly golden, but the tops remain pale and soft. Allow them to cool completely on a wire rack before serving.