Gazelle Horns (Morocco)

Preparation

1. 1

   Blend the almonds with the sugar until you get a fine powder, then add the melted butter, cinnamon and orange blossom water. Knead until you form a smooth, non-sticky paste that holds together — this orange blossom water is what gives the almond paste its signature scent.

2. 2

   Shape the almond paste into small, even, thin logs, about 6-7 cm long, slightly curved into a crescent shape. Keep them cool while you prepare the pastry.

3. 3

   Prepare the shortcrust pastry by mixing the flour, melted butter and a little water, until you get a soft ball. Let it rest for 15 minutes under a cloth before rolling it out very thin: it should be almost see-through, otherwise the horns will be too thick.

4. 4

   Cut the pastry into squares, place an almond log on each, fold and roll to wrap it fully, pinching the edges firmly to seal — if a seam shows, dampen your fingers slightly to smooth it.

5. 5

   Gently curve each horn into a crescent and prick a few small holes on top with a fork, to stop them puffing up or cracking while baking.

6. 6

   Bake for 15-18 minutes at 180°C: they should stay pale, barely golden underneath — that's the mark of a proper gazelle horn, not browned like a shortbread cookie.

7. 7

   Let them cool completely before dusting generously with icing sugar: warm, the sugar would melt and lose its lovely snowy look.