Recipe: Gazelle Horns with Almond Paste

for the almond paste:
1/ in 1 bowl mix all the ingredients to obtain 1 homogeneous and creamy paste.
2/ roll between your hands 1 small pinch of almond paste to obtain 1 small stick of 7 cm long. repeat the operation 15 times.
3/ preheat the oven to 180° (th6).
for the paste:
1/ mix the flour and salt in 1 bowl, in another container mix the melted butter, orange blossom water and 1 egg yolk.
2/ add the flour and salt pour in cold water while mixing to form 1 supple paste.
3/ knead the paste approximately 10 min until it becomes "elastic".
4/ place it on 1 floured work surface and flatten with a rolling pin to obtain 1 very thin rectangular paste. 5/ then cut strips of paste 7.5 cm wide lay the small almond sticks one after the other (every 3 cm) and 2 cm from one edge.
moisten the other side of the strip with a brush fold the strip in half to cover the small almond sticks and press well to seal the 2 pastes all around the sticks.
6/ using a fluted pastry wheel form a half-circle press the right side to accentuate the crescent shape and place on a buttered and floured baking sheet.
7/ brush with egg yolk beaten with 1 tsp water and bake 15 min until the gazelle horns are lightly golden.
8/ remove from oven let cool dust with powdered sugar and serve.