Cornes de Gazelle (Gazelle Horns)

Pasos

1. 1

   Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper and spread almonds on the sheet. Bake until fragrant and roasted, about 20 to 25 minutes.

2. 2

   Meanwhile, prepare the pastry dough: in a bowl, combine flour, 0.5 cup plus 1 tablespoon butter, and salt; rub until crumbly. Add egg, oil, and 1.5 tablespoons orange blossom water; knead into a smooth dough. If too dry, add a little water, 1 teaspoon at a time. Shape into a ball, wrap, and refrigerate for 30 minutes.

3. 3

   Remove almonds from the oven and cool briefly. Grind almonds in a food processor until fine. Add ¾ cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water; pulse until a paste forms.

4. 4

   Take walnut-sized portions of filling, roll into small logs.

5. 5

   Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

6. 6

   Roll out half of the pastry dough on a lightly floured surface until very thin. Place a almond paste log on the edge, fold dough over filling to seal, shape into a crescent, cut around the crescent, and transfer to the prepared sheet. Repeat with remaining dough and filling.

7. 7

   Bake until gazelle horns are lightly golden and baked through, about 20 minutes. Do not overbrown. Let cool slightly, about 3 minutes.

8. 8

   Heat honey in a small saucepan over low-medium heat. Remove from heat and stir in 1 tablespoon orange blossom water. Dip gazelle horns in the honey and place on a serving plate. Sprinkle with crushed pistachios.