Recipe

Corne de Gazelles

Medium
1 h 0 min
Corne de Gazelles

INGREDIENTS FOR 6 PORTIONS

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

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!

STEPS

STEP 1

To make the almond filling:

Remove the skin from the almonds and place in a food processor. Add the sugar and pulse until powdery.

STEP 2

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.

STEP 3

Roll the filling into a ball, wrap with plastic wrap and place in the refrigerator for at least 1 hour.

STEP 4

To make the dough:

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.

STEP 5

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.

STEP 6

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.

STEP 7

To assemble:

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.

STEP 8

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.

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