👨‍🍳 Instructions

1. 1

   For the almond filling: In a bowl, combine the finely ground almonds, 1 cup of powdered sugar, softened butter, 2 egg yolks, 1 tbsp orange blossom water, cinnamon, and salt. Mix until a cohesive paste forms. If too dry, add a teaspoon of water at a time.

   💡 Tip: Ensure almonds are very finely ground to avoid a gritty texture.
2. 2

   For the dough: In a large bowl, combine the flour and the remaining 0.5 cup of powdered sugar. Add the softened butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.

   💡 Tip: Work the butter in gently to avoid overworking the dough.
3. 3

   Add the 2 egg whites and 1 tbsp orange blossom water to the flour mixture. Mix until a soft, pliable dough forms. Add a tablespoon or two of water if the dough is too dry.

4. 4

   Divide the almond paste into about 20 equal portions and roll them into small logs. Divide the dough into 20 equal portions.

   💡 Tip: Consistency in portion size will ensure even baking.
5. 5

   Take one portion of dough, flatten it into a small disc, and place an almond paste log in the center. Carefully enclose the paste with the dough, pinching the edges to seal. Shape the filled dough into a crescent or 'gazelle horn' shape.

6. 6

   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

7. 7

   Place the shaped cookies on the prepared baking sheets. Bake for 15-20 minutes, or until the edges are lightly golden. Do not overbake.

   💡 Tip: Watch carefully as they can brown quickly.
8. 8

   Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar.

   💡 Tip: Dusting with powdered sugar while warm can cause it to melt.