Gazelle Horns (Almond Crescent Cookies)
These popular, horn-shaped pastries are often known by their French name “cornes de gazelles” and variations on them can be found across North Africa. These crumbly cookies are filled with almond paste laced with cinnamon and orange blossom water. If you prefer a milder orange flavor, substitute half the orange blossom water with plain water.
- Yield
- 2 dozen
Directions
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Make the dough.
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In a large bowl, add the flour, salt, melted butter, oil, honey, 1 egg and orange blossom water. Use a spatula to blend all ingredients and slowly drizzle in just enough water to make a smooth dough.
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Knead vigorously for 5 minutes until the dough becomes elastic and not sticky. Cover with plastic wrap and let stand at room temperature for 15 minutes while preparing the filling.
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Make the filling.
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In a small bowl, combine the almond paste with orange blossom water, cinnamon, and zest. Use a spoon to stir thoroughly.
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Preheat the oven to 350 F. Make an egg wash with the remaining egg by beating it lightly with a splash of water. Line a baking sheet with parchment paper and set aside.
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Divide the dough evenly into six parts.
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Place one section on lightly floured work surface and use a lightly floured rolling pin to roll it into a 4-by-12-inch rectangle 1/8 inch thick.
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Place a long strand of rolled marzipan in the center of the pastry dough and fold the long edge of the dough over the filling. Seal the open ends. Use a fingertip dipped in water to run around the edges if extra sealing in needed.
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Use a sharp knife to cut the tube every three inches. Each tube should make about 4 cookies. Use your fingers to shape each piece into a crescent and seal the ends, wiping off any filling that might squeeze out.
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Repeat this process until you run out of dough and marzipan.
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Using a pastry brush, lightly egg wash each crescent. Do not let the wash pool around the cookie, as it will burn and stick to the parchment.
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Place on prepared baking sheet 2 inches apart and bake for 7 to 9 minutes or until golden brown.
From Shawnie's class “Culinary Crossroads: The French Moroccan Table”
