Cornes de Gazelle (Gazelle Horns)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenTurn the oven on to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet.
2. 2BakeBake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes.
3. 3Prepare pastry dough while almonds are roasting. Mix together flour, 1/2 cup plus 1 tablespoon butter, and salt in a mixing bowl and rub together until the mixture resembles breadcrumbs.
4. 4Add 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.
5. 5ShapeShape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes.
6. 6Remove almonds from oven and cool slightly, about 5 minutes. Place the almonds in the bowl of a food processor; process until finely and evenly ground.
7. 7Add 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.
8. 8Remove small walnut-sized portions of filling with greased hands. Roll them into small logs with thin ends. Keep to one side.
9. 9Heat the ovenHeat the oven to 160°C / 325°Fdegrees F (165 degrees C). Line a baking sheet with parchment paper.
10. 10ShapeRoll out half of the pastry dough on a lightly floured surface until very thin.
11. 11Lay the 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.
12. 12Using a pastry cutter, cut around the crescent, and move to the prepared baking sheet. Repeat with remaining dough and filling.
13. 13BakeBake 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.
14. 14ServeHeat honey in a small saucepan over low-medium heat. Remove from the heat and stir through 1 tablespoon orange blossom water. Dip gazelle horns into the honey and put the on a serving plate. Scatter with crushed pistachios.