Morocco · Africa
Kaab el Ghazal
Gazelle horns with an almond filling measured to the gram so it holds its shape.
gazelle horns cookiesMoroccan almond crescent cookies
The Chemistry in This Bake
Getting the almond-paste-to-sugar-to-liquid ratio exact so the filling holds its shape when rolled and shaped by hand.
Learn the full technique →Ingredients
- Ground almonds
- Powdered sugar
- Orange blossom water
- Egg
- Cinnamon
- Flour (for pastry)
- Butter
- Water (for pastry)
Method
Mix ground almonds, powdered sugar, orange blossom water, and cinnamon to an exact ratio into a firm paste.
Roll the paste into thin ropes; it must hold shape without sagging.
Make a thin, elastic pastry dough and roll it very fine.
Wrap each almond rope in pastry and seal the seam.
Bend into crescents and crimp decoratively.
Bake at 180 °C briefly until just set, never browned.