Moroccan Kaab el Ghazal (Gazelle Horns)

🧺 Ingredients

🔸 Almond Filling:

• 500 g blanched almonds, finely ground (about 3 cups)

• 200 g sugar (about 1 cup)

• 1 tsp cinnamon

• 2 tbsp melted butter

• 2–3 tbsp orange blossom water

• A tiny pinch of mastic gum powder (optional)

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🔸 Dough:

• 250 g flour (about 2 cups)

• 60 g melted butter (¼ cup)

• Pinch of salt

• 2 tbsp orange blossom water

• Warm water as needed

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👨‍🍳 Method

1️⃣ Prepare the filling

1. Mix ground almonds, sugar, and cinnamon.

2. Add melted butter and orange blossom water.

3. Mix until a smooth, firm paste forms.

4. Shape into thin finger-sized logs and set aside.

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2️⃣ Make the dough

1. Mix flour and salt.

2. Add melted butter and orange blossom water.

3. Gradually add warm water and knead until you get a soft, smooth dough.

4. Knead lightly, cover, and let rest for 20–30 minutes.

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3️⃣ Shape

1. Roll the dough very thin.

2. Place an almond log along the edge.

3. Fold the dough over the filling and seal.

4. Trim excess dough.

5. Curve into a crescent (horn) shape.

6. Pinch edges well to close.

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4️⃣ Bake

1. Place on a baking tray.

2. Prick lightly with a needle or toothpick.

3. Bake in a preheated oven at 170°C (340°F) for 12–15 minutes.

4. They should stay pale — do not over-brown.

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5️⃣ Finish (optional)

Lightly dip in orange blossom water and dust with powdered sugar.

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✅ Tips

• Dough must be rolled very thin.

• Almonds should be finely ground.

• These taste even better the next day.

• Store in an airtight container.