Pastry Crescents with Almond Filling

Name: Pastry Crescents with Almond Filling
Yield: makes 24 to 26 crescents
Ingredients: 3 1/3 cups all-purpose flour; 1/2 cup vegetable oil; 2 eggs, lightly beaten; About 6 tablespoons fresh orange juice; Confectioners’ sugar; 3 1/3 cups ground almonds; 1 cup superfine sugar; 1 egg plus 1 egg yolk, lightly beaten; Grated zest of 1 unwaxed lemon or orange; 2 to 3 drops of almond or vanilla essence

December 9, 2011

The most famous of Moroccan pastries are best known abroad by their French name, cornes de gazelle, or gazelle’s horns. They are stuffed with ground almond paste and curved into horn-shaped crescents. They are ubiquitous wedding party fare.

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