Instructions
Begin by preheating your oven to 300 degrees F (150 degrees C) and preparing a baking sheet lined with parchment paper. Evenly spread the almonds across the sheet to ensure uniform roasting. Bake the almonds in the preheated oven for 20 to 25 minutes, or until they emit a fragrant, toasted aroma. Keep an eye on them to avoid any burning, stirring halfway if needed for even roasting. While the almonds roast, immerse yourself in preparing the pastry dough. In a mixing bowl, combine the all-purpose flour, a generous 1/2 cup plus 1 tablespoon of unsalted butter, and a pinch of salt. Use your fingers to rub these ingredients together until the mixture takes on a breadcrumb-like texture, a crucial step to achieve a tender dough. Next, add one egg, three tablespoons of vegetable oil, and 1 1/2 tablespoons of orange blossom water to the mixture. Knead everything gently until a smooth, pliable dough forms. If the dough feels too dry, slowly add water one teaspoon at a time to bring it together without making it sticky. Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out. Once the almonds are roasted and cooled slightly—about 5 minutes—transfer them to a food processor. Grind them finely and evenly, ensuring the mixture will blend smoothly. To the almond meal in the food processor, add 3/4 cup plus 1 tablespoon of sugar, a quarter teaspoon of ground cinnamon, one egg, and 1 tablespoon of orange blossom water. Pulse the processor after each addition to combine the ingredients into a luscious, aromatic paste. This paste is the heart of your Gazelle Horns. Using well-greased hands to prevent sticking, portion out small walnut-sized pieces of the almond filling. Roll each into slender logs with tapered ends, mimicking the elegant curves of a gazelle's horn, then set aside. Now, increase the oven temperature to 325 degrees F (165 degrees C) and prepare a fresh baking sheet with parchment paper. On a lightly floured surface, roll out half of the rested pastry dough until it becomes very thin—this thinness is key to achieving a delicate pastry shell. Place one almond paste log gently on the edge of the rolled dough. Fold the dough over to envelop the filling completely, sealing the edges carefully to prevent leaks during baking. With your fingers, mold the filled dough into a graceful crescent shape. Using a pastry cutter, carefully cut around the crescent to separate the shaped pastries from the rest of the dough. Transfer them to the prepared baking sheet. Repeat this process with the remaining dough and filling. Aim for consistency in size for even baking. Bake your gazelle horns in the preheated oven for approximately 20 minutes, or until they turn a light golden shade. Avoid overbaking to keep their delicate flavor and texture intact. Remove and let cool for about 3 minutes. Meanwhile, gently warm honey in a small saucepan over low to medium heat. Remove from heat and stir in 1 tablespoon of orange blossom water, infusing the honey with a subtle floral essence. Dip each warm gazelle horn briefly into the fragrant honey, ensuring a light, even coating. Place them on a serving plate and sprinkle generously with crushed pistachios, which offer an inviting crunch and vibrant color contrast. Serve these exquisite pastries slightly warm alongside your favorite Moroccan tea or coffee for an authentic and delightful experience. Enjoy your homemade Cornes de Gazelle, a beautiful taste of Moroccan tradition.
