Gazelle Horns
- 4 pers
- 20 min preparation time
- 20 min cooking time
Ingredients
- 200g flour
- 80 g of softened butter
- 100 ml of orange blossom water
- 250g of Sainte Lucie ground almonds
- 70g of powdered sugar
- 2 pinches of Sainte Lucie cinnamon
- 1 lemon zest
- 100 g of powdered sugar
Gourmet tip
Add a few more drops of orange blossom water to the filling for even more fragrant and melt-in-your-mouth gazelle horns.
Preparation
- Preheat your oven to 180°C. In a mixing bowl, combine the flour with the melted butter and lemon zest. Gradually pour in the orange blossom water until you have a soft, workable dough. Cover and let rest for about 15 minutes.
- Meanwhile, prepare the filling by combining the ground almonds, powdered sugar, cinnamon, and lemon zest. Add a little orange blossom water, then mix by hand until you have a thick, smooth paste. Shape into a ball.
- Roll out the dough thinly on a lightly floured work surface. Using a glass or a cookie cutter, cut out even-sized circles.
- Scoop up a little of the almond filling and shape it into small, slightly curved rolls. Place one in the center of each pastry disc.
- Fold the dough over the filling to form turnovers, then gently shape them into crescents. Carefully pinch the edges together to seal them, and trim off any excess dough for a neat finish.
- Place the gazelle horns on a baking sheet lined with parchment paper and bake for 10 to 15 minutes. They should remain light in color and not brown too much. As soon as you take them out of the oven, roll them in powdered sugar while they’re still warm to coat them generously.
