Cornes de Gazelles - blanched

Method

• For the filling: In a food processor, pulse together almonds and confectioners' sugar until powdery.
• Add remaining filling ingredients and continue to pulse until mixture forms a stiff paste.
• Mold paste into a ball, wrap well and refrigerate for at least 1 hour (and up to two days).
• For the pastry: Using an electric mixer, mix flour, 2 tablespoons melted butter, egg yolk, orange blossom water and 2 tablespoons cold water until combined.
• With mixer running, add 2 to 4 tablespoons more water, as needed, until dough just comes together.
• Continue to beat until dough becomes smooth and elastic, about 2 minutes.
• Cover bowl with a damp towel or plastic wrap and leave at room temperature for at least 15 minutes and up to 2 hours.
• When ready to bake, preheat oven to 325 degrees.
• Grease 2 baking sheets.
• Place orange blossom water in a small, shallow bowl.
• Place confectioners' sugar in another shallow bowl.
• Divide dough in half and cover one half with damp cloth.
• Transfer other half to a lightly floured surface and roll it to 1/8-inch thick.
• Cut dough into 3-inch rounds with a cookie cutter.
• Using your hands, roll two teaspoons of filling into a ball and place in center of round.
• Repeat, filling all dough circles.
• Using a pastry brush, lightly brush border of each with water.
• Fold bottom of dough over filling, forming a half-circle, and press edges to seal.
• With tip of a sharp knife, make three small diagonal slits on top of each pastry.
• Bend pastries into a crescent shape and transfer them to baking sheets, about 1 1/2 inches apart.
• Roll out remaining dough, and repeat.
• Transfer pastries to oven and bake until pale golden, 20 to 25 minutes.
• Let cool for a few minutes.
• Working quickly, dip each hot pastry one at a time first in orange blossom water, then in confectioners' sugar, completely covering pastry with sugar.
• Transfer to a wire rack to cool.
• Dust pastries with additional confectioners' sugar, and serve.