Almond filling :

1. Place all ingredients, almond flour, sugar, vanilla, melted butter, salt, cinnamon ground and orange blossom water in a medium bowl.
2. Mix with your hands until you get a homogeneous paste.
3. Set aside at room temperature while preparing the dough.

Dough : 

1. Place the flour, powdered sugar, pinch of salt, and butter cut into pieces in a large bowl.
2. Mix with your hands until you obtain a sandy preparation.
3. Then add the orange blossom water and mix to gather the dough, then knead it for 5 minutes until you get a soft and smooth dough.
4. Roll out the dough on a work surface (without adding flour) to a thickness of 3 mm and with a cookie cutter of about 7.5 - 8 cm cut-out circles of dough.
5. Place a roll of almond filling in the center of the dough circles and close the two ends by pinching the dough to completely enclose the filling in the center of the dough.
6. Roll the sausage to make it a bit larger and press the ends together slightly.
7. Shape into a crescent moon and place on a baking sheet lined with parchment paper.

Baking

1. Preheat the oven to 350°F / 180°C and bake the gazelle horns for about 20 minutes until they are lightly browned.
2. Let them cool completely.

Powdered sugar coating

1. Prepare the sugar syrup by mixing the water and granulated sugar in a saucepan over medium heat for 5 minutes.
2. Place the powdered sugar in a large deep dish or plastic bag.
3. Dip the cooled gazelle horns in the sugar syrup for about 1-2 minutes, take them out and drain them a little before dipping them in the powdered sugar.
4. If necessary, use your hands to help the powdered sugar stick to the gazelle horns and dip them a second time in the powdered sugar if necessary.