CORNES DE GAZELLES

Cornes de Gazelles image

Cornes de gazelles are crumbly, crescent-shaped cookies filled with cinnamon, almonds and an intoxicating dose of orange blossom water.

Provided by Melissa Clark

Time 1h30m

Yield About 3 dozen pastries

Number Of Ingredients 14

Ingredients

2 1/2 cups (10 ounces) blanched, slivered almonds
3/4 cup confectioners' sugar
2 tablespoons orange blossom water
2 tablespoons clarified butter, melted
1 egg white
1/2 teaspoon ground cinnamon
1 teaspoon finely grated orange zest
2 cups all-purpose flour
2 tablespoons clarified butter, melted
1 egg yolk
2 tablespoons orange blossom water
Butter for greasing baking sheets
1/4 cup orange blossom water
1 1/2 cups confectioners' sugar, sifted, more for dusting

Steps:

For the filling: In a food processor, pulse together almonds and confectioners' sugar until powdery. Add remaining filling ingredients and continue to pulse until mixture forms a stiff paste. Mold paste into a ball, wrap well and refrigerate for at least 1 hour (and up to two days).
For the pastry: Using an electric mixer, mix flour, 2 tablespoons melted butter, egg yolk, orange blossom water and 2 tablespoons cold water until combined. With mixer running, add 2 to 4 tablespoons more water, as needed, until dough just comes together. Continue to beat until dough becomes smooth and elastic, about 2 minutes. Cover bowl with a damp towel or plastic wrap and leave at room temperature for at least 15 minutes and up to 2 hours.
When ready to bake, preheat oven to 325 degrees. Grease 2 baking sheets. Place orange blossom water in a small, shallow bowl. Place confectioners' sugar in another shallow bowl.
Divide dough in half and cover one half with damp cloth. Transfer other half to a lightly floured surface and roll it to 1/8-inch thick. Cut dough into 3-inch rounds with a cookie cutter.
Using your hands, roll two teaspoons of filling into a ball and place in center of round. Repeat, filling all dough circles. Using a pastry brush, lightly brush border of each with water. Fold bottom of dough over filling, forming a half-circle, and press edges to seal. With tip of a sharp knife, make three small diagonal slits on top of each pastry. Bend pastries into a crescent shape and transfer them to baking sheets, about 1 1/2 inches apart. Roll out remaining dough, and repeat. Transfer pastries to oven and bake until pale golden, 20 to 25 minutes. Let cool for a few minutes.
Working quickly, dip each hot pastry one at a time first in orange blossom water, then in confectioners' sugar, completely covering pastry with sugar. Transfer to a wire rack to cool. Dust pastries with additional confectioners' sugar, and serve.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 2 milligrams, Sugar 3 grams, TransFat 0 grams