Ingredients
Check off ingredients as you go
Makes about 30 gazelle horns
For the dough
- 180 g (1½ cups) sifted all-purpose flour (plain flour)
- 50 ml (3 Tbsp + 1 tsp) neutral oil (sunflower)
- 30 ml (2 Tbsp) orange blossom water
- 1 pinch salt
- 1 egg, beaten
For the filling
- 230 g (2¼ cups) almond flour (ground almonds)
- 80 g (⅓ cup + 1 Tbsp) light brown sugar
- 1 scant tsp cinnamon
- 20 g (1½ Tbsp) oil or 1 egg white
- 1-2 Tbsp orange blossom water
Making the gazelle horn dough
- In a large bowl, mix the flour, salt, egg and oil. Pour in the orange blossom water. Form a ball, cover with plastic wrap and set aside. The dough should be very supple but not sticky.
Making the gazelle horn filling
Mix the almond flour, cinnamon and sugar. Add the orange blossom water and the oil (or egg white). The mixture should be well combined; add 2 Tbsp water if needed. Wet your hands, then shape into walnut-sized logs (as for almond cigars). Preheat the oven to 150°C (300°F) fan/convection.
On a baking sheet lined with parchment paper, set out the dough and divide it in two. Roll the first piece of dough into a very thin rectangle on a floured surface or with a pasta machine (I go up to setting 6). Cut the dough with a round cookie cutter about 10 cm (4 in) across, or with a pastry wheel. Place a log of filling on each round, fold the dough over it and press the edges firmly closed with your fingers, shaping it into a crescent (horn). Repeat until you run out of ingredients. Arrange on the baking sheet and bake for 10 minutes. The gazelle horns should stay pale.
Let the gazelle horns cool. You can enjoy them as they are or roll them in a small bowl of powdered sugar (icing sugar).