To begin, prepare the dough. In a large bowl, combine the flour, sugar, and salt. Add the melted butter and orange blossom water. Gradually pour in the warm water, mixing until the dough comes together. Knead for about 5 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.

While the dough rests, prepare the almond filling. In a food processor, grind the blanched almonds into a fine powder. Transfer to a bowl and mix in the powdered sugar, ground cinnamon, orange blossom water, and egg yolk until you get a smooth, pliable paste.

Divide the almond filling into small portions, about the size of a walnut. Roll each portion into a log shape, approximately 5 cm long. This will form the core of the Gazelle Horns, so ensure the size is consistent for even baking.

Once the dough has rested, divide it into small balls. Roll each ball out on a lightly floured surface into a thin oval, large enough to wrap around the almond filling. The dough should be about 2-3 mm thick for best results.

Place an almond log at the edge of each rolled dough piece. Carefully roll the dough around the filling, sealing the edges by pressing gently. Shape the rolled dough into a crescent, resembling a gazelle horn. Make sure the seam is well-sealed to prevent any filling from escaping during baking.

Preheat your oven to 180°C (350°F). Arrange the shaped pastries on a baking tray lined with parchment paper, leaving a little space between each one. Use a fork to gently prick the surface of each crescent to prevent them from puffing up during baking.

Bake the Gazelle Horns in the preheated oven for 15-20 minutes, or until they are lightly golden. Avoid over-baking, as they should remain tender. Allow them to cool on the tray for 5 minutes before transferring to a wire rack.

Once completely cooled, serve the Kaab el Ghazal with a dusting of powdered sugar if desired. These delicate pastries are traditionally enjoyed with mint tea, which complements their fragrant almond filling and subtle sweetness.