Cornes de Gazelle (Gazelle Horns)

Step 1 (Heat your oven to 300 degrees F. Put parchment paper on a pan. Put the almonds on the pan.)

Step 2 (Bake the almonds for 20 to 25 minutes. They should smell toasted.)

Step 3 (Mix flour, salt, and half a cup plus one tablespoon of butter. Rub them together. Add an egg, oil, and 1.5 tablespoons of orange blossom water. Knead it into a smooth dough. Add a little water if it is too dry. Make a ball, wrap it in plastic, and wait 30 minutes.)

Step 4 (Let the almonds cool for 5 minutes. Grind them in a food processor. Add three quarters of a cup plus one tablespoon of sugar, cinnamon, an egg, and one tablespoon of orange blossom water. Pulse until it looks like paste.)

Step 5 (Use greased hands to take small bits of filling. Roll them into logs. Make the ends thin.)

Step 6 (Heat your oven to 325 degrees F. Line another pan with parchment paper.)

Step 7 (Roll half the dough out very thin on a floured table. Put a log of paste on the edge. Fold the dough over the paste and seal it. Shape it like a crescent. Cut around it and put it on the pan. Do this with all the dough and paste.)

Step 8 (Bake for about 20 minutes. They should not be too dark. Let them cool for 3 minutes.)

Step 9 (Heat honey in a pan on low heat. Take it off the heat and stir in one tablespoon of orange blossom water. Dip the cookies in the honey. Put them on a plate and add pistachios.)