Almond Gazelle Horns

Preheat your oven to 300 degrees F (150 degrees C). Next, line a baking sheet with parchment paper for easy cleanup. Spread the almonds evenly over the prepared baking sheet.

Bake the almonds in a preheated oven for 20 to 25 minutes, or until they are fragrant and roasted. While the almonds are roasting, prepare the pastry dough by combining flour, 1/2 cup plus 1 tablespoon of butter, and salt in a bowl. Use your fingers or a pastry blender to work the mixture together until it resembles coarse crumbs.

Add an egg, oil, and 1 1/2 tablespoons of orange blossom water to the bowl. Mix everything together until you have a smooth, pliable pastry dough. If the dough seems too dry, add a little water, 1 teaspoon at a time, until it reaches the right consistency. Shape the dough into a ball and wrap it in plastic wrap. Let it rest for 30 minutes.

Once the almonds have finished roasting, remove them from the oven and let them cool slightly, about 5 minutes. Place the almonds in a food processor and process until they are finely ground.

Add 3/4 cup plus 1 tablespoon of sugar, cinnamon, an egg, and 1 tablespoon of orange blossom water to the food processor. Pulse after each addition until everything is evenly combined and forms a smooth paste.

Use your hands to remove small portions of the almond paste, about walnut-sized. Roll each portion into a small log with a thin end. Set the logs aside for now.

Preheat your oven to 325 degrees F (165 degrees C). Line another baking sheet with parchment paper for the second batch of treats.

Roll out half of the pastry dough on a lightly floured surface until it's very thin. Place one of the almond paste logs on the edge of the pastry, and fold the pastry over the filling to cover it completely. Seal the edges by pressing them together with your fingers, and shape the pastry into a crescent. Use a pastry cutter to cut around the edge of the pastry, and transfer it to the prepared baking sheet. Repeat with the remaining dough and filling.

Bake the treats in a preheated oven for 20 minutes, or until they are lightly golden and baked through. They should not get too dark. Remove them from the oven and let them cool slightly, about 3 minutes.

Heat some honey in a small saucepan over low-medium heat. Remove the honey from the heat and stir in 1 tablespoon of orange blossom water. Dip the cooled treats into the honey, and place them on a serving plate. Sprinkle with crushed pistachios to finish.