Cornes de Gazelle (Gazelle Horns)

While the almonds roast, start on the pastry dough. In a bowl, combine the flour, 1/2 cup plus 1 tablespoon butter, and salt. Rub the butter into the dry ingredients until the mixture looks like coarse breadcrumbs.

Add the egg, oil, and 1 1/2 tablespoons orange blossom water. Knead everything together until you have a smooth, pliable dough. If it feels too dry, add water, 1 teaspoon at a time, until it comes together. Form the dough into a ball, wrap it tightly in plastic, and let it rest for 30 minutes.

Take the roasted almonds out of the oven and let them cool for about 5 minutes. Transfer them to a food processor and pulse until they are finely and evenly ground.

Add the 3/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water to the food processor, adding each ingredient in that order and pulsing after each addition. Continue processing until the mixture is evenly combined and forms a thick paste.

On a lightly floured surface, roll out half of the pastry dough until it's very thin. Take one of the almond paste logs and place it along the edge of the rolled-out pastry. Fold the pastry over the filling, ensuring it's completely covered, and gently press to seal the edges.

Carefully mold the filled pastry with your fingers to form a crescent shape. Use a pastry cutter to trim around the crescent, then transfer it to the prepared baking sheet. Repeat this process with the remaining dough and almond filling.

Gently warm the honey in a small saucepan over low-medium heat until it's fluid. Remove it from the heat and stir in 1 tablespoon orange blossom water.

Dip each gazelle horn into the warm honey glaze, then transfer them to a serving plate. Finish by sprinkling them generously with crushed pistachios.