Ingredients
Check off ingredients as you go
For about 30 gazelle horns
For the dough
- 180g sifted flour (1½ cups)
- 50ml neutral oil such as sunflower (3 tablespoons)
- 30ml orange blossom water (2 tablespoons)
- 1 pinch of salt
- 1 beaten egg
For the filling
- 230g almond flour (2¼ cups)
- 80g brown sugar (⅓ cup packed)
- 1 small teaspoon cinnamon
- 20g oil or 1 egg white
- 1-2 tablespoons orange blossom water
Preparing the dough for cornes de gazelle
- In a mixing bowl, combine the flour, salt, egg, and oil. Pour in the orange blossom water. Form into a ball, cover with plastic wrap, and set aside. The dough should be very soft but not sticky.
Preparing the filling for cornes de gazelle
Mix the almonds, cinnamon, and sugar. Add the orange blossom water and oil (or egg white). The mixture should be well combined; add 2 tablespoons of water if needed. Dampen your hands, then form logs the size of a walnut (like for honey almond cigars). Preheat the oven to 150°C (300°F) convection.
On a baking sheet lined with parchment paper, place the dough and divide it in two. Roll out the first portion into a very thin rectangle on a floured surface or using a pasta machine (I go up to setting 6). Cut the dough using a cookie cutter about 10cm (4 inches) in diameter or with a pastry wheel. Place a log of filling, wrap it, and seal firmly with your fingers while shaping into a crescent (horn). Repeat until all ingredients are used. Arrange on the baking sheet and bake for 10 minutes. The cornes de gazelle should remain pale.
Let the cornes de gazelle cool. You can enjoy them as is or roll them in a small bowl filled with powdered sugar.