Snack · 70 min · moroccan

Kaab el Ghazal (Gazelle Horns)

This is the kind of Moroccan snack you’ll make on repeat — flour and butter, 70 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2.5 cups Flour
• 0.5 cup Butter
• 0.25 cup Orange blossom water
• 2 cups Almonds
• 0.75 cup Sugar
• 1 tsp Cinnamon
• 1 Egg
• 0.5 tsp Salt

Steps

1. Blanch the almonds, slip off the skins, and grind with the sugar and cinnamon into a fine, fragrant paste. The almond filling should be smooth enough to shape but not oily.
2. Mix the flour, melted butter, salt, and orange blossom water with enough water into a soft, pliable dough. Rest 30 minutes — rested dough rolls thin without springing back.
3. Roll the dough paper-thin and cut into rounds. Place a finger of almond paste on each, fold over, and shape into the signature crescent horn, pinching the ends.
4. The crescent should be plump in the middle and tapered at the tips — like its namesake. Seal the edges firmly; almond paste escaping in the oven is a tragedy.
5. Bake at 350°F for 15 to 18 minutes, until just set and pale — kaab el ghazal should barely color.
6. Cool completely; the pastry crisps as it cools. These are the jewels of the Moroccan pastry tray, and they taste like almond blossoms smell.

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