In a bowl, combine almonds, sugar, blossom water, butter, and cinnamon. Mix to a smooth paste. Shape paste into 5cm (2in) cylinders about the size of small finger. Set aside.
Preheat oven to 180˚C (350˚F).
Sift flour and salt into a large bowl. Using your fingertips, rub in butter and blossom water. Gradually stir in water, then knead by hand until dough is smooth and elastic.
Transfer dough to a lightly floured work surface. Using a rolling pin, roll out dough into a rectangle sheet about 4cm (1½in) width, with longer side towards you.
Place almond paste cylinders on half the area of the sheet, spacing apart. Fold the other half over cylinders. Press dough gently to seal it tightly around filling. Cut off any excess dough from edge, very close to the filling. Bend filled dough pieces into crescents. Using a pin, make a tiny hole to allow the steam to escape while baking.
Arrange crescents on a greased baking sheet. Bake for 15-20 minutes, until barely golden.
Let cool, then arrange on a serving plate.
Ka’b ElGhazal, Gazelle’s Horns, Cornes De Gazelle: Crescent-shaped Moroccan pastries that are stuffed with almond paste and scented with orange flower water.
With marked enthusiasm for his subject and expertise in the cooking field, Chef Osama El-Sayed, C.E.C. can take his audience through a world of culinary delights in several easy steps. With an audience of over a millions viewers on several continents, it is no wonder that Chef Osama has learned to take complex cooking techniques and recipes then simplify them for basic home cooks. Chef Osama’s show "Ma Osama Atyab" - "It's More Delicious with Osama" airs live daily on Dubai TV.