Corne de Gazelles
Remove the skin from the almonds and place in a food processor. Add the sugar and pulse until powdery.
Transfer the almond paste into a bowl and add cinnamon powder and orange blossom. Keep adding the melted butter a little at a time while mixing in between until the mixture turns stiff.
Roll the filling into a ball, wrap with plastic wrap and place in the refrigerator for at least 1 hour.
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.
Divide the dough into 3 equal parts, cover with plastic wrap and leave at room temperature for 20 min.
Transfer one part onto a floured surface and keep the remaining parts covered in plastic wrap for later use.
Roll out the dough with a rolling pin to form a long rectangle.
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.
Transfer the Corne De Gazelles onto a baking tray, lined with baking paper and leave to rest for at least 3 hours or overnight.
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.