Moroccan cuisine · Desserts & Sweets

Kaab el Ghazal (Gazelle Horns)

Wafer-thin dough rolled around orange-blossom almond paste, baked into pale crescent moons.

Ingredients · for 8 servings

• 300 g ground almonds
• 150 g powdered sugar
• 30 g soft butter
• 1 tsp cinnamon
• 5 tbsp orange blossom water
• 250 g flour
• 50 g melted butter
• 100 ml lukewarm water
• 1 pinch salt
• 2 tbsp powdered sugar, for dusting

Instructions

1. Knead the ground almonds with the powdered sugar, cinnamon, soft butter and 2 tbsp orange blossom water into a moldable, non-sticky paste, and chill for 20 min.
2. Knead the flour, salt, melted butter, 1 tbsp orange blossom water and the lukewarm water for 10 min into a very smooth, soft dough, and let rest covered for 15 min.
3. Shape the almond paste into finger-thick rolls about 6 cm long, tapering the ends to points.
4. Roll out the dough in batches until thin enough for the work surface to show through, lay the rolls on top with space between them, and fold the dough over.
5. Press the dough firmly around each filling, cut out crescent shapes with a pastry wheel, and curve the horns gently into a sickle shape.
6. Place on a baking sheet, prick several times with a needle, and bake at 180°C (350°F) for 15–18 min, keeping them pale; while still warm, sprinkle with the remaining orange blossom water and dust with powdered sugar.