Cornes de Gazelles

Directions

1. 1
   For the filling: In a food processor, pulse together almonds and confectioners' sugar until powdery.
2. 2
   Add remaining filling ingredients and continue to pulse until mixture forms a stiff paste.
3. 3
   Mold paste into a ball, wrap well and refrigerate for at least 1 hour (and up to two days).
4. 4
   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.
5. 5
   With mixer running, add 2 to 4 tablespoons more water, as needed, until dough just comes together.
6. 6
   Continue to beat until dough becomes smooth and elastic, about 2 minutes.
7. 7
   Cover bowl with a damp towel or plastic wrap and leave at room temperature for at least 15 minutes and up to 2 hours.
8. 8
   When ready to bake, preheat oven to 325 degrees.
9. 9
   Grease 2 baking sheets.
10. 10
    Place orange blossom water in a small, shallow bowl.
11. 11
    Place confectioners' sugar in another shallow bowl.
12. 12
    Divide dough in half and cover one half with damp cloth.
13. 13
    Transfer other half to a lightly floured surface and roll it to 1/8-inch thick.
14. 14
    Cut dough into 3-inch rounds with a cookie cutter.
15. 15
    Using your hands, roll two teaspoons of filling into a ball and place in center of round.
16. 16
    Repeat, filling all dough circles.
17. 17
    Using a pastry brush, lightly brush border of each with water.
18. 18
    Fold bottom of dough over filling, forming a half-circle, and press edges to seal.
19. 19
    With tip of a sharp knife, make three small diagonal slits on top of each pastry.
20. 20
    Bend pastries into a crescent shape and transfer them to baking sheets, about 1 1/2 inches apart.
21. 21
    Roll out remaining dough, and repeat.
22. 22
    Transfer pastries to oven and bake until pale golden, 20 to 25 minutes.
23. 23
    Let cool for a few minutes.
24. 24
    Working quickly, dip each hot pastry one at a time first in orange blossom water, then in confectioners' sugar, completely covering pastry with sugar.
25. 25
    Transfer to a wire rack to cool.
26. 26
    Dust pastries with additional confectioners' sugar, and serve.