Cornes de Gazelle (Gazelle Horns) Recipe (Ready in 130 Min)

This Algerian dessert builds almonds and pistachio into a weeknight-friendly meal you can have ready in about 130 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 19 steps.

You'll mainly reach for oven and saucepan. At involved difficulty across 19 steps, it's worth setting aside proper time for. As written, it's meat-free.

How to make it

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet.
Bake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes.
Prepare pastry dough while almonds are roasting.
Combine flour, 1/2 cup plus 1 tablespoon butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs.
Add egg, oil, and 1 1/2 tablespoons orange blossom water; knead everything into a smooth pastry dough.
Add a little water, 1 teaspoon at a time, if dough is too dry.
Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes.
Remove almonds from oven and cool slightly, about 5 minutes.
Place almonds in the bowl of a food processor; process until finely and evenly ground.
Add 3/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water in that order to the food processor, pulsing after each addition until mixture is evenly combined and resembles a paste.
Remove small walnut-sized portions of filling with greased hands. Roll them into small logs with thin ends. Set aside.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Roll out half of the pastry dough on a lightly floured surface until very thin.
Place one of the almond paste logs on the edge of the pastry, fold pastry over the filling, covering it completely, and seal the edges.
Mold with your fingers into a crescent shape.
Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet.
Repeat with remaining dough and filling.
Bake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes. They should not get too dark. Let cool slightly, about 3 minutes.
Heat honey in a small saucepan over low-medium heat. Remove from heat and stir in 1 tablespoon orange blossom water. Dip gazelle horns into the honey and place on a serving plate. Sprinkle with crushed pistachios.

You'll use: Oven · Saucepan · Pan · Food processor · Baking sheet

Tips & common questions

How long does Cornes de Gazelle (Gazelle Horns) take to make?

About 130 minutes from start to finish — an estimate based on the 19 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of butter?

Try olive oil (¾ the amount). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Cornes de Gazelle (Gazelle Horns) vegetarian?

Its ingredients contain no meat or fish, so it's suitable for vegetarians. Check any cheeses for animal rennet if that matters to you.