For the filling, start by placing the almonds in a bowl and mixing with the sugar, nutmeg, cinnamon, honey and softened butter. Gradually add the orange blossom water while continuing to mix to obtain a uniform paste.

- Prepare the dough by placing the flour in another bowl. Add the salt and melted butter and knead the dough by hand for a few minutes until it reaches a smooth consistency.

- Add the egg white to the dough and continue kneading. Add a little water regularly and a few drops of orange blossom.

- Once the dough is sufficiently supple, leave it to rest for 10 minutes.

- Divide the dough into 4 or 5 pieces and roll out with a rolling pin until they become strips 1.5 to 2 mm thick. Cut into strips about 15cm long.

- To shape the gazelle horns, take a tablespoon or so of the filling and shape it into a cigar shape. Place it in the centre of a strip of pastry. Close the pastry strip over the filling and seal the edges with your fingers.


-Trim off any excess pastry (you should get a half-moon shape) and pinch the ends together. Bend the half-moon into a crescent shape and place on a baking tray lined with baking parchment. Leave a space between the gazelle horns, as they will swell slightly during baking.


- Preheat the oven to 230°C (gas mark 7/8) and reduce to 180°C (gas mark 6) just before placing in the oven.


- Bake the gazelle horns for about 15 minutes (adjust the time according to your oven). They should not brown too much!