Explore this recipe for gazelle horns, soft and delicately scented, a staple in Algerian, Moroccan, and Tunisian pastry. Easy to make, they delight both children and adults alike. Their subtle orange blossom aroma makes them perfect treats to accompany tea.<\/p>\n
For 4 people<\/p>\n
Flour
\n 200 g<\/p>\n
Butter
\n 80 g<\/p>\n
Orange blossom water
\n 100 ml<\/p>\n
Almond powder
\n 250 g<\/p>\n
Powdered sugar
\n 70 g<\/p>\n
Cinnamon
\n 2 pinches<\/p>\n
Lemon
\n 1 zest<\/p>\n
Powdered sugar (for glazing)
\n 100 g<\/p>\n
Total time
\n 50\u00a0minutes<\/p>\n
Prep time
\n 20\u00a0minutes<\/p>\n
Cooking time
\n 15\u00a0minutes<\/p>\n
Preheat the oven to 350\u00b0F (180\u00b0C). Put the flour into a bowl, mix in the melted butter, add the lemon zest, and then incorporate the orange blossom water, enough to achieve a light (supple) dough. Let it rest for 15 minutes, while you prepare the filling.<\/p>\n
Pour the almond powder into a mixing bowl, add the powdered sugar, cinnamon, and lemon zest followed by the orange blossom water. Knead everything by hand to form a thick paste.<\/p>\n
Shape the mixture into a ball.<\/p>\n
After the resting time: roll out the dough fairly thinly.
\nCut out circles using a glass. Take a bit of the almond filling, shape it into a small crescent. Place a crescent of filling on each dough circle.<\/p>\n
Fold each circle into a turnover and work with your fingers to shape them into a crescent. Seal the edges very tightly. Trim any excess dough with a pastry wheel.<\/p>\n
Place them on a floured baking sheet or on parchment paper and bake for 10 to 15 minutes.
\nThe pastries should not brown. Immediately after removing from the oven, roll them in powdered sugar.<\/p>\n\n\n