Cornes de Gazelle (Gazelle Horns)

Name: Cornes de Gazelle (Gazelle Horns)
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 2 cups Almonds; 3/4 cup Sugar; 1 tablespoon Sugar; 1/4 tsp Ground Cinnamon; 1 Egg; 1 tablespoon Orange Blossom Water; 2 cups All purpose flour; 1/2 cup Unsalted Butter; 1 pinch Salt; 1 beaten Egg; 3 tablespoons Vegetable Oil; 1 ½ tbsp Orange Blossom Water; 3 tablespoons Pistachio

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe with Algerian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 66 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 43 min total

2 cups Almonds
3/4 cup Sugar
1 tablespoon Sugar
1/4 tsp Ground Cinnamon
1 Egg
1 tablespoon Orange Blossom Water
2 cups All Purpose Flour
1/2 cup Unsalted Butter
1 pinch Salt
1 beaten Egg
3 tablespoons Vegetable Oil
1 ½ tbsp Orange Blossom Water
3 tablespoons Pistachio

Step-by-step instructions

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.

Why this works on a weeknight

Cornes de Gazelle (Gazelle Horns) lands at about 43 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Cornes de Gazelle (Gazelle Horns) actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert Algerian