Cornes de Gazelle, Moroccan Almond Gazelle Horns
Delicate crescent pastries filled with sweet almond paste scented with orange blossom and cinnamon.
- Time1 hr 30
- LevelHard
- Costabout £0.57 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the almonds, 100 g icing sugar, softened butter, cinnamon and 2 tbsp orange blossom water into a firm paste. Roll into 24 small sausages about 6 cm long, tapered at both ends.
- 2
For the dough, mix the flour and salt. Add the melted butter, egg yolk, 1 tbsp orange blossom water and enough of the water to make a soft, smooth dough. Knead for 5 minutes.
5 min - 3
Rest the dough under a cloth for 20 minutes, then roll as thin as you can, almost see through.
20 min - 4
Cut into strips about 8 cm wide. Lay almond sausages 4 cm apart along each strip and fold the pastry over. Press around each filling and cut out with a pastry wheel or small cutter.
- 5
Bend each crescent into a horn shape and pinch the ends well. Prick a few times with a cocktail stick.
- 6
Heat the oven to 170°C (150°C fan). Bake for 18 to 22 minutes until pale gold and just firm.
20 min - 7
Cool on a rack, then dust with the 1 tbsp icing sugar. They keep for 5 days in a tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
