Corne de Gazelles

STEPS

1. 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.

2. 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.

3. STEP 3

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

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.