Flavors of MoroccoPreparation time: 30 minutes
Oven temperature: 180° C (350° F)
Baking time: 12 to 15 minutes

This is a very popular Moroccan pastry. Though its shape is reminiscent of a crescent, it actually represents a gazelle horn, hence its name. These pastries are always served at celebrations, particularly at wedding banquets. Filled with almond paste and flavored with orange flower water, they are a pure delight.

Making the almond paste

1. Combine all the ingredients for the almond paste in a bowl until smooth and creamy; divide the paste into 16 pieces;
2. take each piece and roll it between your hands to make a cylinder about 7 cm (2 3/4") long; repeat until you have rolled out all 16 portions.

Making the pastry

1. Combine the flour and salt;
2. place the melted butter, orange flower water and one egg yolk in a bowl; add the flour and salt mixture; mix, adding enough cold water to form a soft dough;
3. knead the dough for about 10 minutes until elastic;
4. place on a floured work surface and roll out to a very thin rectangle; cut into strips 7.5 (3") wide;
5. lay a cylinder of almond paste on each strip of pastry, 2 cm (1") from the edge, spacing them 3 cm (1 1/2") apart;
6. moisten the other side of the pastry strip with a pastry brush; fold the strip in half to enclose the almond paste and press all around the filling to seal;
7. with a fluted pastry wheel, cut each pastry into a half circle, pushing in the right side to form a crescent;
8. place on a buttered and floured baking sheet; brush with the remaining egg yolk combined with a few drops of water;
9. bake in a 180°C (350°F) oven for 12 to 16 minutes or until lightly golden;
10. remove from the oven; cool; sprinkle with icing sugar and serve.