Gazelle Horns (Almond Pastries)

Dough

• 80 g unsalted butter, diced
• 200 g plain flour, plus extra for dusting
• 60 g orange blossom water (see tip)
• 1 tsp lemon zest

Almond Filling and Assembly

• 250 g blanched almonds
• 170 g icing sugar
• 30 g orange blossom water (see tip)
• 20 g water
• 2 tsp ground cinnamon