For the Pastry:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1/4 cup ice water (more if needed)

For the Almond Filling:

• 1 cup almond flour
• 1/2 cup powdered sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon orange blossom water
• 1 tablespoon melted butter

For Finishing:

• Powdered sugar, for dusting (optional)
• Honey, for drizzling (optional)

1. Make the Pastry:
   • In a large bowl, whisk together flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
   • Gradually add ice water, a tablespoon at a time, until the dough just comes together. Be careful not to overmix.
   • Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
2. Make the Filling:
   • In a medium bowl, combine almond flour, powdered sugar, cinnamon, and ginger.
   • Stir in the orange blossom water and melted butter until a thick paste forms. Set aside.
3. Assemble the Gazelle Horns:
   • Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
   • On a lightly floured surface, roll out the chilled dough to a thin sheet (about 1/8 inch thick).
   • Cut the dough into diamond shapes. Place a small amount of almond filling in the center of the wider end of each diamond.
   • Roll up the dough from the wide end towards the pointed tip, forming a crescent shape. Gently curve the ends to resemble horns.
   • Place the Gazelle Horns on the prepared baking sheets, leaving space between each one.
   • Bake for 15-20 minutes, or until golden brown.
   • Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
4. Finishing Touches:
   • Dust the Gazelle Horns with powdered sugar or drizzle them with honey for an extra touch of sweetness (optional)