Blanch the almonds 3 to 4 hours before starting

Bring water to a boil in a saucepan, then pour in the almonds.

Let boil for about 1 to 2 minutes. Take an almond using a skimmer and check that the skin comes off easily.

Drain the almonds in a colander, rinsing them under tap water.

Wrap them in a kitchen towel and rub them between your hands to blanch them quickly. Remove any remaining skins by rubbing each almond between your thumb and index finger.

Rinse them and let them drain in the colander, stirring once or twice.

After this time, grind the almonds a first time until you obtain a granular powder.

Mix this powder with the sugar and grind a second time until you obtain a very fine powder. If you press the powder in your hand, it's sticky.

You can finish the work with a mixer or by hand. If you use a mixer, don't heat the paste, as this would cause the almond oil to come out. If you have a Thermomix, it's perfect. Add the other ingredients, incorporating the orange blossom water little by little, and mix just long enough to obtain a paste. We'll finish kneading by hand.

By hand, pour the powder into a bowl, add the butter, cinnamon, ground gum arabic, glucose, and mix everything well by kneading.

Grind the gum arabic with a tablespoon of sugar in a small mortar and sieve it.

Add the orange blossom water little by little while kneading the almond paste well. You need to knead it for at least fifteen minutes. Depending on the quality of the almonds, the paste may release oil. This is not a problem.

(If you have the Moulinex 123 mixer, it gives a very good result)

Continue to knead it, adding orange blossom water until you obtain a soft and malleable paste of a lighter color. You should be able to roll it into a ball and form thin rolls without them cracking.

Form small 20g sausages and place them on a plate. Cover them with plastic wrap.

Pass them one by one in beaten egg white and roll them either in sliced almonds or sesame seeds. Shape them into gazelle horns, more or less thin according to your taste.

Place them on a buttered tray lined with parchment paper. Let them dry for 1 hour before baking.

Preheat the oven to 165°C and bake for about 20 minutes or until lightly golden. Don't brown them too much or you'll get hard gazelle horns.

Remove from the tray when out of the oven and let cool before storing in an airtight container.