Name: Cornes de Gazelle (Gazelle Horns)
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 12
Cuisine: Mediterranean
Ingredients: For the filling: 500 g blanched almonds; 250 g sugar; 2 tbsp orange blossom water; 1 tsp cinnamon; 1 egg yolk; For the dough: 300 g flour; 60 g butter, softened; pinch of salt; 100 ml orange blossom water mixed with water; powdered sugar to dust

Instructions

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1Grind the almonds with the sugar to a fine meal.

2Mix in the orange blossom water, cinnamon and egg yolk into a stiff paste; rest 1 hour.

3Knead the dough ingredients into a soft, elastic dough; rest 30 minutes.

4Roll the dough paper-thin and cut into 10 cm circles.

5Roll the almond paste into cylinders and place one on each circle.

6Fold the dough over and pinch into crescents, sealing the edge thin.

7Bake at 170°C for 15-18 minutes — PALE, barely golden.

8Cool completely and dust sparingly with powdered sugar.

Chef's Tip

The pastry is a veil, not a shell: paper-thin dough around almond paste is what makes them elegant.

More tips ↓

Pale baking keeps the filling moist — golden cornes have dried out inside.
Orange blossom water in BOTH dough and filling is what perfumes the whole cookie.

Cornes de Gazelle (Gazelle Horns)

Ingredients

Instructions

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