Cornes de Gazelles

• 2 1/2 cups (10 ounces) blanched, slivered almonds
• 3/4 cup confectioners' sugar
• 2 tablespoons orange blossom water
• 2 tablespoons clarified butter, melted
• 1 egg white
• 1/2 teaspoon ground cinnamon
• 1 teaspoon finely grated orange zest
• 2 cups all-purpose flour
• 2 tablespoons clarified butter, melted
• 1 egg yolk
• 2 tablespoons orange blossom water
• Butter for greasing baking sheets
• 1/4 cup orange blossom water
• 1 1/2 cups confectioners' sugar, sifted, more for dusting

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

blanched, sugar, orange blossom water, clarified butter, egg, ground cinnamon, orange zest, flour, clarified butter, egg yolk, orange blossom water, butter, orange blossom water, sugar

Taken from cooking.nytimes.com/recipes/11960 (may not work)