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Cornes de Gazelle (Gazelle Horns)

Cornes de Gazelle (Gazelle Horns)

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 50 Servings
  • $10

INGREDIENTS

  • Filling

    • 🌰 2 ¼ cups almonds
    • ¾ cup white sugar
    • ¼ teaspoon ground cinnamon
    • 🥚 1 egg
    • 1 tablespoon orange blossom water

  • Pastry Dough

    • 🌾 2 cups all-purpose flour
    • 🧈 ½ cup softened unsalted butter, diced
    • 🧈 1 tablespoon unsalted butter
    • 1 pinch of salt
    • 🥚 1 egg, beaten
    • 3 tablespoons vegetable oil
    • 1 ½ tablespoons orange blossom water

  • Glaze & Topping

    • 🍯 6 tablespoons honey
    • 1 tablespoon orange blossom water
    • 3 tablespoons crushed pistachios

STEPS

1

Preheat oven to 300°F (150°C). Spread almonds on a baking sheet lined with parchment paper.

2

Roast almonds in preheated oven until fragrant and toasted, about 20-25 minutes.

3

Prepare pastry dough: Combine flour, ½ cup softened butter, and salt in a bowl. Rub until crumbly. Add 1 beaten egg, oil, and 1 ½ tablespoons orange blossom water to form a smooth dough. Wrap in plastic and rest for 30 minutes.

4

Cool roasted almonds slightly, then grind in a food processor. Add ¾ cup sugar, cinnamon, 1 egg, and 1 tablespoon orange blossom water, pulsing until smooth paste forms.

5

Shape small logs (about walnut-sized) of almond paste filling with greased hands. Set aside.

6

Preheat oven to 325°F (165°C). Roll half the dough thinly on a floured surface. Encapsulate almond paste logs in dough, sealing edges. Mold into crescents and trim excess dough.

7

Arrange crescents on a baking sheet lined with parchment. Bake for 20 minutes until light golden, not too dark.

8

Heat honey over low-medium heat. Stir in 1 tablespoon orange blossom water. Dip baked crescents into honey to coat and top with crushed pistachios.

NUTRIENTS

Per 1 serving

🔥

107

Calories

  • 2
    Protein
  • 11
    Carbs
  • 7
    Fats

💡 Use fresh almonds for richer flavor.Don’t skip the resting time for pastry dough to ensure easier handling.Make ahead and store in an airtight container for up to 1 week.Double the filling recipe for extra indulgence.