Cornes de Gazelles

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

Ingredients

For the filling:

  • 2 ½

    cups (10 ounces) blanched, slivered almonds

  • ¾

    cup confectioners’ sugar

  • 2

    tablespoons orange blossom water

  • 2

    tablespoons clarified butter, melted

  • 1

    egg white

  • ½

    teaspoon ground cinnamon

  • 1

    teaspoon finely grated orange zest

For the pastry:

  • 2

    cups all-purpose flour

  • 2

    tablespoons clarified butter, melted

  • 1

    egg yolk

  • 2

    tablespoons orange blossom water

For the coating:

  • Butter for greasing baking sheets

  • ¼

    cup orange blossom water

  • 1 ½

    cups confectioners’ sugar, sifted, more for dusting

  • Nutritional Information
    • Nutritional analysis per serving (36 servings)


      110 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 2 grams protein; 7 milligrams cholesterol; 1 milligram sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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