Cornes de Gazelle (Gazelle Horns)

Name: Cornes de Gazelle (Gazelle Horns)
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 2 cups almonds; ¾ cup sugar; 1 tbsp sugar; ¼ tsp ground cinnamon; 1 egg; 1 tbsp orange blossom water; 2 cups all purpose flour; ½ cup unsalted butter; 1 pinch salt; 1 egg; 3 tbsp vegetable oil; 1 ½ tbsp orange blossom water; 3 tbsp pistachios

A weekend Algerian dessert. Ready in about 1 hour 45 minutes. Difficulty: more effort.

1 hrPrep (about)
45 minCook (about)
1 hr 45 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Fresh & other

2 cups almonds
¾ cup sugar
1 tbsp sugar
1 egg
1 tbsp orange blossom water
2 cups all purpose flour
½ cup unsalted butter
1 egg
1 ½ tbsp orange blossom water
3 tbsp pistachios

Sauces & oils

3 tbsp vegetable oil

Spices & seasonings (2): ground cinnamon, salt

¼ tsp ground cinnamon
1 pinch salt

How to make it

Steps in our own plain words.

Turn the oven on to 300°F.
Line a sheet pan with parchment paper.
Spread almonds over the sheet pan.
Bake in the heat the oven till almonds are fragrant plus roasted, 20 to 25 minutes.
Prepare pastry dough while almonds are roasting.
Mix flour, 1 2 cup 1 tablespoon butter, plus salt in a bowl and rub together till the mixture resembles breadcrumbs.
Add 1 1 2 tablespoons orange, oil and egg blossom water.
Knead everything into a smooth pastry dough.
Add little water, 1 teaspoon each time, if dough is too dry.
Shape pastry dough in a ball, wrap in plastic wrap.
Set aside for 30 minutes.
Remove almonds from oven and cool a bit, about 5 minutes.
Place almonds in your bowl of a food processor.
Process until finely and ground.
Add 3 4 cup 1 tablespoon orange blossom, egg, cinnamon and plus 1 tablespoon sugar water in that order to your food processor, pulsing after every addition until mixture is mixed and resembles a paste.
Remove little walnut-sized portions of filling using greased hands.
Roll them in small logs with thin ends.
Set aside.
Turn the oven on to 325°F.
Line a sheet pan with parchment paper.
Roll out half of your pastry dough on a lightly floured surface till very thin.
Place one of your almond paste logs on your edge of the pastry.
Fold pastry over seal the edges, covering it completely and the filling.
Mold with your fingers in a crescent shape.
Cut around the crescent using a pastry cutter.
Move to the prepared sheet pan.
Repeat with remaining dough and filling.
Bake in the heat the oven till gazelle horns are lightly golden plus baked through, about 20 minutes.
They should not get too dark.
Let cool slightly, about 3 minutes.
Heat honey in a small pot over low-medium heat.
Take it off the heat.
Stir in 1 tablespoon orange blossom water.
Dip gazelle horns into the honey.
Place on a serving plate.
Sprinkle with crushed pistachios.