Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet.

Ensuring the oven is fully preheated guarantees even roasting of the almonds.📌

Bake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes. Remove almonds from oven and cool slightly, about 5 minutes.

Watch carefully to prevent burning; almonds can go from fragrant to burnt quickly.📌

Prepare pastry dough while almonds are roasting. Combine all-purpose flour, 0.5 cup softened unsalted butter, 1 tablespoon unsalted butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs. Add 1 beaten egg, vegetable oil, and 1.5 tablespoons orange blossom water; knead everything into a smooth pastry dough. Add a little water, 1 teaspoon at a time, if dough is too dry. Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes.

Do not overwork the dough; knead just enough to make it smooth. The resting period helps the dough relax, making it easier to roll.📌

Place cooled almonds in the bowl of a food processor; process until finely and evenly ground. Add 0.75 cup white sugar, 1 tablespoon white sugar, cinnamon powder, 1 egg, and 1 tablespoon orange blossom water in that order to the food processor, pulsing after each addition until mixture is evenly combined and resembles a paste.

Pulsing is key to avoid over-processing and turning the almond mixture into butter. The paste should be firm enough to shape.📌

Remove small walnut-sized portions of filling with greased hands. Roll them into small logs with thin ends. Set aside.

Greasing your hands lightly with oil or water will prevent the almond paste from sticking.📌

Preheat oven to 325 degrees F (165 degrees C). Line a fresh baking sheet with parchment paper.

Using a fresh sheet prevents burning from residual heat or crumbs.📌

Roll out half of the pastry dough on a lightly floured surface until very thin. Place one of the almond paste logs on the edge of the pastry, fold pastry over the filling, covering it completely, and seal the edges. Mold with your fingers into a crescent shape. Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet. Repeat with remaining dough and filling.

Keep the remaining dough covered with plastic wrap to prevent it from drying out while you work. Aim for uniform thickness for even baking.📌

Bake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes. They should not get too dark. Let cool slightly, about 3 minutes.

Lightly golden edges indicate they are done. Overbaking can make them hard. These cookies are meant to be soft.📌