Cornes de Gazelle (Gazelle Horns)

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet. (Prep time: 5 minutes)

Bake almonds in the preheated oven until fragrant and lightly toasted, 20 to 25 minutes. Let cool slightly. (Bake time: 20-25 minutes)

While almonds are roasting, prepare the dough. In a large bowl, combine flour, softened butter, and salt. Rub the butter into the flour until the mixture resembles breadcrumbs. (Prep time: 10 minutes)

Add egg, oil, and 1.5 tablespoons orange blossom water to the flour mixture. Knead until a smooth dough forms, adding a teaspoon of water at a time if the dough is too dry. (Prep time: 5 minutes)

Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes. (Rest time: 30 minutes)

Place cooled almonds in a food processor; grind until finely ground. Add sugar, cinnamon, egg, and 1 tablespoon orange blossom water. Pulse until a smooth, paste-like filling forms. (Prep time: 10 minutes)

With lightly greased hands, roll small portions of the almond paste into logs with tapered ends. Set aside. (Prep time: 15 minutes)

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. (Prep time: 5 minutes)

On a lightly floured surface, roll out half of the dough until very thin. Place an almond paste log along the edge of the dough, fold the dough over the filling, and seal the edges. Shape into a crescent. (Prep time: 20 minutes)

Use a pastry cutter to trim around the crescent, then transfer to the prepared baking sheet. Repeat with the remaining dough and filling. (Prep time: 15 minutes)

Brush the crescents with the beaten egg. (Prep time: 5 minutes)

Bake in the preheated oven until the gazelle horns are lightly golden and baked through, about 20 minutes. Do not over-bake. (Bake time: 20 minutes)

Let cool slightly on the baking sheet, about 3 minutes. (Cool time: 3 minutes)

While the cookies cool, heat honey in a small saucepan over low heat. Remove from heat and stir in 1 tablespoon orange blossom water. (Prep time: 5 minutes)

Dip each gazelle horn into the honey mixture and place on a serving plate. Sprinkle generously with crushed pistachios. (Prep time: 10 minutes)