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Cornes de Gazelles

Cornes de gazelles are crumbly, crescent-shaped cookies filled with cinnamon, almonds and an intoxicating dose of orange blossom water.

Ingredients

For the filling:

  • 2 ½cups (10 ounces) blanched, slivered almonds
  • ¾cup confectioners’ sugar
  • 2tablespoons orange blossom water
  • 2tablespoons clarified butter, melted
  • 1egg white
  • ½teaspoon ground cinnamon
  • 1teaspoon finely grated orange zest

For the pastry:

  • 2cups all-purpose flour
  • 2tablespoons clarified butter, melted
  • 1egg yolk
  • 2tablespoons orange blossom water

For the coating:

  • Butter for greasing baking sheets
  • ¼cup orange blossom water
  • 1 ½cups confectioners’ sugar, sifted, more for dusting
  • Nutritional Information
      • Nutritional analysis per serving (36 servings)

        114 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 2 grams protein; 8 milligrams cholesterol; 2 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 3 dozen pastries

Preparation

  1. For the filling: In a food processor, pulse together almonds and confectioners’ sugar until powdery. Add remaining filling ingredients and continue to pulse until mixture forms a stiff paste. Mold paste into a ball, wrap well and refrigerate for at least 1 hour (and up to two days).
  2. For the pastry: Using an electric mixer, mix flour, 2 tablespoons melted butter, egg yolk, orange blossom water and 2 tablespoons cold water until combined. With mixer running, add 2 to 4 tablespoons more water, as needed, until dough just comes together. Continue to beat until dough becomes smooth and elastic, about 2 minutes. Cover bowl with a damp towel or plastic wrap and leave at room temperature for at least 15 minutes and up to 2 hours.
  3. When ready to bake, preheat oven to 325 degrees. Grease 2 baking sheets. Place orange blossom water in a small, shallow bowl. Place confectioners’ sugar in another shallow bowl.
  4. Divide dough in half and cover one half with damp cloth. Transfer other half to a lightly floured surface and roll it to 1/8-inch thick. Cut dough into 3-inch rounds with a cookie cutter.
  5. Using your hands, roll two teaspoons of filling into a ball and place in center of round. Repeat, filling all dough circles. Using a pastry brush, lightly brush border of each with water. Fold bottom of dough over filling, forming a half-circle, and press edges to seal. With tip of a sharp knife, make three small diagonal slits on top of each pastry. Bend pastries into a crescent shape and transfer them to baking sheets, about 1 1/2 inches apart. Roll out remaining dough, and repeat. Transfer pastries to oven and bake until pale golden, 20 to 25 minutes. Let cool for a few minutes.
  6. Working quickly, dip each hot pastry one at a time first in orange blossom water, then in confectioners’ sugar, completely covering pastry with sugar. Transfer to a wire rack to cool. Dust pastries with additional confectioners’ sugar, and serve.

1 hour 30 minutes

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