Instruction

• Preheat oven to 300 degrees F (150 degrees C)
• Line a baking sheet with parchment paper
• Spread almonds over the baking sheet
• Bake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes
• Prepare pastry dough while almonds are roasting
• Combine flour, 1/2 cup plus 1 tablespoon butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs
• Add egg, oil, and 1 1/2 tablespoons orange blossom water; knead everything into a smooth pastry dough
• Add a little water, 1 teaspoon at a time, if dough is too dry
• Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes
• Remove almonds from oven and cool slightly, about 5 minutes
• Place almonds in the bowl of a food processor; process until finely and evenly ground
• Add 3/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water in that order to the food processor, pulsing after each addition until mixture is evenly combined and resembles a paste
• Remove small walnut-sized portions of filling with greased hands
• Roll them into small logs with thin ends
• Set aside
• Preheat oven to 325 degrees F (165 degrees C)
• Line a baking sheet with parchment paper
• Roll out half of the pastry dough on a lightly floured surface until very thin
• Place one of the almond paste logs on the edge of the pastry, fold pastry over the filling, covering it completely, and seal the edges
• Mold with your fingers into a crescent shape
• Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet
• Repeat with remaining dough and filling
• Bake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes
• They should not get too dark
• Let cool slightly, about 3 minutes
• Heat honey in a small saucepan over low-medium heat
• Remove from heat and stir in 1 tablespoon orange blossom water
• Dip gazelle horns into the honey and place on a serving plate
• Sprinkle with crushed pistachios