In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center and pour in the 1/2 cup of melted butter, cold water, and 1 tablespoon of orange blossom water.

Knead the dough mixture until it forms a smooth, elastic ball, about 5 to 7 minutes. Cover the dough tightly with plastic wrap and let it rest at room temperature for 15 minutes.

While the dough rests, prepare the almond filling. In a medium bowl, mix the almond flour, granulated sugar, cinnamon, 2 tablespoons of melted butter, and 2 tablespoons of orange blossom water until it forms a thick, moldable paste.

Divide the almond paste into 16 equal portions. Roll each portion between your palms to form small logs, tapering the ends slightly to resemble miniature crescent shapes.

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Divide the rested dough in half. On a lightly floured surface, roll out one half of the dough until it is very thin, about 1/16-inch thick.

Place the almond logs onto the dough, spacing them about 2 inches apart. Fold the top half of the dough over the logs to encase them, pressing the edges firmly to seal the almond paste inside.

Use a fluted pastry wheel or a sharp knife to cut around each log, leaving a small border of dough. Gently curve the ends of each pastry inward to create the signature 'gazelle horn' crescent shape.

Transfer the shaped pastries to the prepared baking sheet. Bake for 12 to 15 minutes, or until the bottoms are lightly golden but the tops remain pale and tender.

Allow the Cornes de Gazelle to cool completely on a wire rack. Dust generously with powdered sugar before serving alongside fresh mint tea or coffee.