Cornes de Gazelle (Kaab el Ghazal)
The Quirky Foodster Team
Ingredients
- Plain flour — 2 cups (250 g / 9 oz)
- Melted butter — 1/4 cup (60 g / 2 oz)
- Water, plus more as needed — 1/4 cup (60 ml / 2 fl oz)
- Ground almonds — 2 cups (240 g / 8.5 oz)
- Icing sugar — 3/4 cup (90 g / 3 oz)
- Melted butter, for the filling — 2 tbsp
- Orange blossom water — 1 tbsp
- Ground cinnamon — 1/2 tsp
Method
- Combine the flour and melted butter, then gradually add water to form a smooth, pliable dough; rest for 30 minutes.
- For the filling, mix the ground almonds, icing sugar, melted butter, orange blossom water and cinnamon into a smooth paste.
- Shape the almond paste into thin, finger-length logs.
- Roll the dough thinly and cut into ovals large enough to enclose an almond paste log.
- Place a log of filling on each oval, fold the dough over to enclose fully, and shape into a gently curved crescent, pinching the seam to seal.
- Preheat the oven to 180°C (350°F).
- Place the shaped crescents on a baking tray, pricking each a few times with a fork.
- Bake for 15–18 minutes until just pale golden — they should not brown significantly.
- Cool completely before serving.
Introduction: Delicate, crescent-shaped shortbread filled with a fragrant almond paste, one of Morocco’s most elegant traditional sweets.
Cultural Background: Cornes de gazelle (‘gazelle horns’) are a hallmark of Moroccan pastry-making, their refined, crescent shape and orange-blossom-scented almond filling reflecting the sophisticated confectionery tradition of the country’s imperial cities.
Tips: Handle the dough gently, as it should remain pale rather than deeply browned when baked. Shape the almond filling logs evenly so the finished pastries are uniform in size.
Variations: Dust the finished pastries lightly with icing sugar before serving. Add a few drops of almond extract to the filling for extra depth.
Storage: Store in an airtight container at room temperature for up to 1 week.
Reheating: Not applicable — served at room temperature.
Nutrition: Per serving (approx., 2 pieces): 280 kcal, 6 g protein, 16 g fat, 30 g carbohydrate.
FAQs:
Q: Why are they called ‘gazelle horns’?
A: Their elegant curved crescent shape is said to resemble
Q: Can I use almond flour instead of grinding almonds myself?
A: Yes, pre-ground almond flour works
- Plain flour — 2 cups (250 g / 9 oz)
- Melted butter — 1/4 cup (60 g / 2 oz)
- Water, plus more as needed — 1/4 cup (60 ml / 2 fl oz)
- Ground almonds — 2 cups (240 g / 8.5 oz)
- Icing sugar — 3/4 cup (90 g / 3 oz)
- Melted butter, for the filling — 2 tbsp
- Orange blossom water — 1 tbsp
- Ground cinnamon — 1/2 tsp
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