Cornes de Gazelle -Moroccan Almond Cookies
Gazelle Horns, or Cornes de Gazelle, are delicate Moroccan almond cookies wrapped in a thin, buttery pastry and scented with orange blossom water. These crescent-shaped treats are a beautiful blend of crunchy, nutty filling and soft, fragrant dough, making them perfect for special occasions or as a delightful sweet snack.
Ingredients
For the Filling:
- 2 cup almonds (peeled or unpeeled)
- 1/2 cup white sugar granulated sugar
- 2 tbsp orange blossom water
- 1/2v tsp ground cinnamon
For the Pastry Dough:
- 2 cup all-purpose flour
- 1/2 tsp salt
- 1 cup butter, softened
- 1 tbsp orange blossom water
- 1/2 cup cold water
For the Wash:
- 2 tbsp orange blossom water
Instructions
Make the Filling:
- In a food processor, combine the almonds and process on high until they resemble coarse crumbs (about 1 minute).2 cup almonds
- Add the sugar, then continue to pulse. Add the orange blossom water and cinnamon, and continue pulsing until the mixture becomes thick and paste-like.1/2 cup white sugar, 1/2v tsp ground cinnamon, 2 tbsp orange blossom water
- Shape the filling into small logs about 2.5 inches in length and set them aside on a parchment-lined baking sheet.
Make the Dough:
- Whisk together the flour and salt in a large mixing bowl.2 cup all-purpose flour, 1/2 tsp salt
- Add the softened butter and orange blossom water. Mix with your hands until the mixture resembles pea-sized crumbs.1 cup butter, softened, 1 tbsp orange blossom water
- Gradually add cold water, continuing to mix and knead until a smooth dough forms. The dough should be soft but not sticky.1/2 cup cold water, 2 tbsp orange blossom water
Assemble the Cookies:
- Divide the dough into 4 to 6 portions. Roll each portion out on a flour-dusted surface until thin but still sturdy.
- Place the almond paste logs in the center of the dough sections, leaving space to fold the dough over the paste.
- Pat down the dough around the filling to eliminate any air bubbles. Use a pastry roller to cut the dough around the paste in a semi-circle, then fold into a crescent shape.
- Transfer the shaped cookies back to the parchment-lined baking sheet.
Bake the Cookies:
- Brush the tops of the cookies with orange blossom water.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cookies are golden brown.
- Let the cookies cool before serving.
Notes
Recipe Tips or Cooking Tips:
- Almonds: To easily peel almonds, boil them for 1 minute, then soak them in cold water. The peels should slip off easily.
- Dough Handling: If the dough becomes too sticky while rolling, dust with additional flour. Make sure to roll it thin enough to be delicate but thick enough to hold the filling without tearing.
- Orange Blossom Water: This fragrant water is key to the authentic flavor of these cookies. Be generous with it in both the filling and the wash for the best results.
- Storage: Store the cookies in an airtight container to keep them fresh for several days.
Nutrition
Calories: 300kcal
Tried this recipe?Please consider Leaving a Review!