Filling

1. Start by roasting the raw pistachios and almonds (skip this step if using already roasted nuts). Preheat the oven to 320 degrees F and line a baking sheet with parchment paper. Spread the pistachios and almonds on the baking sheet in an even layer, leaving space between them. Bake for 10-15 minutes until the nuts are slightly browned and fragrant. Stir half way through baking for an even roasting and to prevent burning. Remove from oven and allow to cool down for a few minutes.
2. Place the roasted pistachios and almonds in a food processor and pulse to break into very small pieces. Then add the chopped pitted dates, cinnamon, cardamom, orange blossom water, water and salt flakes and mix until a thick and sticky paste forms. Don’t over-mix to keep a little texture into the paste. Transfer the paste to a mixing bowl and set aside.

Pastry dough

1. In a large mixing bowl, add the white rice flour, almond flour and salt. 
2. In a separate bowl, mix the agave, melted coconut oil, tahini and orange blossom water and stir to combine.
3. Pour the wet preparation into the bowl of dry ingredients and mix using a spatula until a dough forms. The dough must be thick and just dry enough to be shaped with the hands without crumbling. If the dough is too dry, add a little more agave. If it’s too sticky, add more white rice flour until you get the desired consistency.

Assembly

1. Preheat the oven to 340 degrees F and line a baking sheet with parchment paper.
2. Very lightly dust a work surface with flour. Using a pastry roll, roll out the dough in a 2 to 3-mm (about 1/12-inch) thick sheet. Use a pastry cutter or a round form to cut out 8-cm (3-inch) diameter discs in the dough. 
3. Take a small portion of the filling paste (about 15 g) and form a half-moon-shaped log. Place the log on the edge of a disc and fold the pastry dough over the filling, covering it completely. Seal the edges tightly and use your fingers to mold into a crescent shape. Lightly wet your hands to avoid the dough to stick to your fingers. Transfer onto the prepared baking sheet. Repeat with remaining dough and filling.
4. Mix the almond milk and agave, and brush the cookies with this preparation. Bake in oven for about 12 minutes, until they are lightly golden. Avoid over baking as this can toughen the filling paste.
5. Remove the gazelle horns from the oven and transfer to a rack to cool completely, until the pastry is hard and dry. Store in an airtight container.