Dessert

Kaab el Ghazal (Gazelle Horns)

Name: Kaab el Ghazal (Gazelle Horns)
Total time: 3h
Yield: 20 servings
Cuisine: Morocco
Ingredients: 500g ground almonds; 300g sugar; 1 tsp cinnamon; 3 tbsp orange blossom water; 400g flour; 100g butter, melted; 1 egg; Water

Delicate crescent pastries filled with almond paste perfumed with orange blossom — served at Fassi weddings and Eid.

3h 20 servings Hard

Ingredients

• 500g ground almonds
• 300g sugar
• 1 tsp cinnamon
• 3 tbsp orange blossom water
• 400g flour
• 100g butter, melted
• 1 egg
• Water

Method

Step 1 of 425%

Knead almond, sugar, cinnamon and blossom water into a paste; shape into thin logs.

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1
Knead almond, sugar, cinnamon and blossom water into a paste; shape into thin logs.
2
Make a pliable pastry with flour, butter, egg and water; rest 30 min.
3
Roll pastry paper-thin; enclose almond logs; cut into crescents.
4
Prick with a pin; bake at 160°C for 15 min without colouring.