Gazelle horns

Ingredients

• 200 g plain flour, plus extra for dusting
• 2 tbsp sunflower oil
• 150 ml orange flower water
• Icing sugar, for dusting
• 200 g ground almonds
• 100 g caster sugar
• 1/2 tsp ground cinnamon
• 2 tbsp orange flower water

Method

1. Heat the oven to 180°C (gas 4). Line a baking sheet.
2. For the filling, mix the ground almonds, caster sugar, cinnamon and 2 tablespoons of orange flower water to form a paste.
3. Sift the flour into a bowl. Work in the sunflower oil, then add only enough of the 150ml orange flower water to make a soft dough. Knead until smooth and elastic.
4. Roll the dough very thinly on a lightly floured surface and cut it into strips about 10cm wide. Shape walnut-size pieces of filling into slim, tapered lengths about 10cm long and arrange them along one long edge of the dough, leaving about 4cm between them.
5. Lightly dampen the dough edges with water, fold the dough over the filling and press it closed. Cut around each filled section with a pastry cutter and seal the cut edges firmly.
6. Curve the pastries into crescents and place them on the prepared sheet. Bake for about 25 minutes, until lightly coloured, then cool them on a wire rack and dust with icing sugar.