How to make it
4 steps. Take it one step at a time.
Mix the flour, melted butter, orange blossom water, and salt
In a bowl, mix the flour, melted butter, orange blossom water, and salt. Gradually add water (if needed) and knead until you have a smooth, elastic dough. Cover and let rest for 30 minutes.
30 minCombine ground almonds, powdered sugar, softened butter, cinnamon
Combine ground almonds, powdered sugar, softened butter, cinnamon, and orange blossom water. Mix well until a paste forms. Shape the paste into small sausage-like cylinders (about the size of a finger).
Roll out the dough
Roll out the dough on a lightly floured surface until very thin. Place an almond paste cylinder on the dough, fold the dough over, and seal the edges. Use a pastry wheel to cut out a crescent shape. Use your fingers to pinch and curve the pastry into a 'horn'.
Place pastries on a baking sheet
Place pastries on a baking sheet. Prick them 2-3 times with a fine needle to allow steam to escape. Bake in a preheated oven at 325°F (163°C) for 12-15 minutes. The pastries should be set but remain pale, not browned.
15 min
A little kitchen wisdom
The dough must be rolled as thin as possible—almost translucent—to achieve the authentic texture. Let the shaped pastries rest for at least 4 hours (or overnight) before baking to help them keep their shape.
