Gazelle Horns (Kaab El Ghazal)
Gazelle Horns, or Kaab El Ghazal, are delicate, crescent-shaped cookies originating from North Africa, particularly popular in Algeria and Morocco. They feature a sweet, tender shortcrust pastry filled with a fragrant almond paste, often flavored with orange blossom water and cinnamon. Traditionally, they are coated in powdered sugar.
🧂 Ingredients
- 2.25 cups Almonds(blanched and finely ground)
- 0.75 cup White sugar(for filling)
- 0.25 tsp Ground cinnamon(for filling)
- 1 large Egg(for filling)
- 1 tbsp Orange blossom water(for filling)
- 2 cups All-purpose flour
- 0.5 cup Ghee (or clarified butter)(softened)
- 1 pinch Salt
- 1 large Egg(beaten, for dough)
- 3 tbsp Vegetable oil(for dough)
- 1.5 tbsp Orange blossom water(for dough)
- for coating Powdered sugar
👨🍳 Instructions
- 1
Prepare the filling: In a bowl, combine the ground almonds, 3/4 cup sugar, cinnamon, egg, and 1 tbsp orange blossom water. Mix until a smooth, compact paste forms. Cover and refrigerate for 30 minutes.
💡 Tip: Ensure the almond paste is not too sticky; adjust with a little more almond flour if needed. - 2
Prepare the dough: In a large bowl, combine flour and salt. Add the softened ghee and rub with your fingertips until the mixture resembles coarse breadcrumbs.
💡 Tip: Using softened ghee is crucial for a tender dough. - 3
Add the beaten egg, vegetable oil, and 1.5 tbsp orange blossom water to the flour mixture. Knead gently until a smooth, pliable dough forms. Add a teaspoon of water at a time if the dough is too dry. Wrap in plastic and refrigerate for 30 minutes.
💡 Tip: Avoid over-kneading the dough to keep it tender. - 4
Roll out the dough thinly (about 2mm thick) on a lightly floured surface. Use a round cutter (approx. 9-10 cm diameter) to cut out circles.
💡 Tip: A thin dough is key for delicate gazelle horns. - 5
Take a small portion of the almond filling (walnut-sized), roll it into a log, and place it on the edge of a dough circle. Fold the dough over the filling and seal the edges. Gently bend the cookie into a crescent shape.
💡 Tip: Ensure the filling is completely enclosed by the dough. - 6
Place the shaped cookies on a baking sheet lined with parchment paper. You can use a serrated tool to create decorative patterns on the edges.
💡 Tip: Arrange cookies with a little space between them. - 7
Preheat oven to 190°C (375°F). Bake for 15-20 minutes, or until lightly golden brown.
- 8
Let the cookies cool completely on a wire rack. Once cooled, generously dust with powdered sugar.
💡 Tip: Ensure cookies are fully cooled before dusting to prevent the sugar from melting.
💡 Pro Tips
- ✓For an authentic flavor, use good quality orange blossom water.
- ✓If you don't have ground almonds, you can process whole blanched almonds in a food processor until finely ground.
- ✓Some recipes suggest a double coating of powdered sugar for a more intense sweetness.
🔄 Variations
- Add a pinch of ground cardamom to the almond filling for extra spice.
- Some variations are coated in a sugar syrup before being dusted with powdered sugar.
- Use lemon zest in the dough for a subtle citrus note.