Cornes de Gazelle

Name: Cornes de Gazelle
Total time: 75 min
Yield: 12 servings
Cuisine: Algerian
Ingredients: 300g whole almonds; 170g granulated sugar; 1/4 tsp ground cinnamon; 2 medium eggs; 2 ½ tbsp orange blossom water; 250g plain flour; 125g unsalted butter, softened; Pinch of fine salt; 3 tbsp vegetable oil; 3 tbsp chopped pistachios

Delicate North African crescent pastries packed with fragrant orange-blossom spiced almond filling.

75 min serves 12 Hard Watch

Ingredients

300g whole almonds300g

170g granulated sugar1kg

1/4 tsp ground cinnamon40g

2 medium eggs6 pack

2 ½ tbsp orange blossom water60ml

250g plain flour1.5kg

125g unsalted butter, softened250g

Pinch of fine salt750g

3 tbsp vegetable oil1L

3 tbsp chopped pistachios100g

Method

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet.
Bake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes.
Prepare pastry dough while almonds are roasting. Combine flour, 1/2 cup plus 1 tablespoon butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs. Add egg, oil, and 1 1/2 tablespoons orange blossom water; knead everything into a smooth pastry dough. Add a little water, 1 teaspoon at a time, if dough is too dry. Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes.
Remove almonds from oven and cool slightly, about 5 minutes. Place almonds in the bowl of a food processor; process until finely and evenly ground. Add 3/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water in that order to the food processor, pulsing after each addition until mixture is evenly combined and resembles a paste.
Remove small walnut-sized portions of filling with greased hands. Roll them into small logs with thin ends. Set aside.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Roll out half of the pastry dough on a lightly floured surface until very thin. Place one of the almond paste logs on the edge of the pastry, fold pastry over the filling, covering it completely, and seal the edges. Mold with your fingers into a crescent shape. Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet. Repeat with remaining dough and filling.
Bake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes. They should not get too dark. Let cool slightly, about 3 minutes.
Heat honey in a small saucepan over low-medium heat. Remove from heat and stir in 1 tablespoon orange blossom water. Dip gazelle horns into the honey and place on a serving plate. Sprinkle with crushed pistachios.

Cost to cook

serves 12 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £6.69 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£11.61 est. · serves 12

Method

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet.

Bake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes.

Prepare pastry dough while almonds are roasting. Combine flour, 1/2 cup plus 1 tablespoon butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs. Add egg, oil, and 1 1/2 tablespoons orange blossom water; knead everything into a smooth pastry dough. Add a little water, 1 teaspoon at a time, if dough is too dry. Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes.

Remove almonds from oven and cool slightly, about 5 minutes. Place almonds in the bowl of a food processor; process until finely and evenly ground. Add 3/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water in that order to the food processor, pulsing after each addition until mixture is evenly combined and resembles a paste.

Remove small walnut-sized portions of filling with greased hands. Roll them into small logs with thin ends. Set aside.

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

Roll out half of the pastry dough on a lightly floured surface until very thin. Place one of the almond paste logs on the edge of the pastry, fold pastry over the filling, covering it completely, and seal the edges. Mold with your fingers into a crescent shape. Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet. Repeat with remaining dough and filling.

Bake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes. They should not get too dark. Let cool slightly, about 3 minutes.

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