Gazelle Horns (Kaab el Ghazal) Recipe

🧡 Story

Gazelle Horns, or Kaab el Ghazal, are delicate Moroccan crescent cookies stuffed with almond paste and orange blossom water. Perfect for special occasions, they’re lightly glazed and finished with powdered sugar for a dramatic effect.

• Ingredients (serves 2):
• 250g almond meal (ground almonds)
• 100g powdered sugar
• 1 tsp cinnamon
• 1 tbsp orange blossom water
• 1 tsp melted butter
• 1 egg white
• 250g all-purpose flour
• 125g unsalted butter (for dough)
• 50ml water
• 1 pinch salt
• Powdered sugar for dusting

• 👩‍🍳 Step-by-Step Instructions
• In a bowl, mix almond meal, powdered sugar, cinnamon, orange blossom water, melted butter, and egg white to form a smooth almond filling.
• For the dough, mix flour, butter, salt, and water until a soft, pliable dough forms. Let it rest for 15 minutes.
• Roll out the dough into thin sheets. Cut into small rectangles or circles.
• Place a small amount of almond filling on each piece. Fold and shape into crescents.
• Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
• Arrange crescents on the tray and bake for 15–20 minutes until lightly golden.
• Allow to cool slightly, then dust with powdered sugar before serving.

🍋 Tips / Notes

💡 Gazelle Horns can be stored in an airtight container for up to a week. Serve with Moroccan mint tea for an authentic touch.