Gazelle Horns
Delicate Algerian pastries with tender almond filling, soaked in honey and orange blossom water. A true Eastern delicacy that melts in your mouth.
Ingredients
- 480 g Almonds
- 180 g Sugar
- 15 g Sugar
- 1 tsp Ground cinnamon
- 1 pcs Egg
- 15 ml Orange blossom water
- 240 g All-purpose flour
- 115 g Unsalted butter
- 1 pinch Salt
- 1 pcs Egg
- 45 ml Vegetable oil
- 22 ml Orange blossom water
- 120 ml Honey
- 15 ml Orange blossom water
- 45 g Pistachios
Instructions
- Preheat the oven to 150°C. Spread the almonds on a baking sheet lined with parchment paper and toast for about 20–25 minutes until the nuts become fragrant and golden.
- While the almonds are toasting, prepare the dough. In a bowl, add the flour, butter, and salt, then rub everything together with your fingertips until it resembles breadcrumbs. Add the egg, vegetable oil, and orange blossom water. Knead into a smooth dough, adding water one teaspoon at a time if needed. Shape into a ball, wrap in plastic wrap, and let rest for 30 minutes.
- Remove the almonds from the oven and let them cool for 5 minutes. Process the nuts in a food processor until finely ground. Add the sugar, cinnamon, egg, and orange blossom water one at a time, pulsing after each addition, until you have a paste with a putty-like consistency.
- Moisten your hands and shape the filling into small portions the size of a walnut. Roll them into thin sticks, pointed at the ends. Set aside.
- Preheat the oven to 165°C. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out half of the dough very thin. Place a filling stick at the edge of the dough, wrap the dough around the filling to cover it completely, and seal the edges. Shape with your fingers into a crescent, cut the shape with a pastry knife, and transfer to the baking sheet. Repeat with the remaining dough and filling.
- Bake the horns in the preheated oven for 20 minutes until they turn light golden. Watch carefully so they don't burn. Let cool slightly, about 3 minutes.
- Warm the honey in a small saucepan over low heat. Remove from heat, add the orange blossom water, and stir. Dip each horn into the honey mixture, arrange on a serving plate, and sprinkle with crushed pistachios.