🥐 Kaab el Ghazal (Gazelle Horns – Moroccan Almond Crescents)

 

🥐 Kaab el Ghazal (Gazelle Horns – Moroccan Almond Crescents)

A classic Moroccan wedding pastry made with thin dough and a fragrant almond filling flavored with orange blossom water.

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🌰 Almond Filling Ingredients

• 2 cups finely ground almonds

• 3/4 cup powdered sugar

• 1 teaspoon cinnamon

• 2 tablespoons melted butter

• 2–3 tablespoons orange blossom water

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🥣 Dough Ingredients

• 2 cups all-purpose flour

• 2 tablespoons melted butter

• Pinch of salt

• 2–4 tablespoons orange blossom water

• Water as needed

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👨‍🍳 Instructions

1️⃣ Prepare the filling

• Mix ground almonds, powdered sugar, cinnamon, butter, and orange blossom water.

• Knead into a soft paste.

• Shape into small finger-length logs. Set aside.

2️⃣ Make the dough

• Mix flour, salt, and melted butter.

• Add orange blossom water and enough water to form a smooth dough.

• Knead well and let rest 20–30 minutes.

3️⃣ Shape

• Roll the dough very thin.

• Cut into small rectangles.

• Place an almond log near the edge.

• Fold dough over and seal tightly.

• Shape into a crescent (horn) and trim excess dough.

4️⃣ Bake

• Place on lined baking tray.

• Prick lightly with a needle/toothpick.

• Bake at 170°C (340°F) for 12–15 minutes — they should stay pale, not dark.

5️⃣ Cool

• Let cool completely before serving. Traditionally not honey-coated