- 200g all-purpose flour
- 1 medium egg
- 2 tbsp orange blossom water
- 6 tbsp water
- 40g unsalted butter, softened
- 1/4 tsp salt
- 3 1/2 cups whole almonds, peeled
- 1 cup powdered sugar
- 1 teaspoon of cinnamon
- 4 tbsp melted butter
- 3 tbsp orange blossom water
Corne de Gazelles
Remove the skin from the almonds and place in a food processor. Add the sugar and pulse until powdery.
Mix the flour, egg, butter, orange blossom and a pinch of salt, until the dough starts to form.
Add water a little at a time and knead vigorously until dough becomes smooth and elastic.
Transfer one part onto a floured surface and keep the remaining parts covered in plastic wrap for later use.
Take 1 tbsp of the almond paste and using your hand, roll into a rod.
Place an almond rod on one side of the dough, 1cm from the edge, and roll it once in the dough.
Bend pastry into a crescent shape and using your fingers, pinch the crescent upwards and cut with a pastry wheel. Repeat until all the dough has been used.
When ready to bake, set the oven at 180°C. Using a toothpick, prick the bottom side of the cornes and bake for 20 minutes or until lightly golden.