Mix the blanched and peeled almonds with the sugar and grind them ideally with a meat grinder (or food processor) to make marzipan.
Seal the edges by pressing strongly and cut the crescent with a serrated wheel leaving about a ⅛ inch edge.
Lightly brush oil on each corne de gazelle.
Bake for 7 to 9 minutes until obtaining a light beige color, making sure that they do not turn brown.
It is very important to closely monitor the baking so that the cornes de gazelle are very light.
Let them cool completely on a wire rack before placing them in a sealed metal box to keep them in a cool place.