Gazelle Horns (Kaab el Ghzal)
كعب الغزال Kaab el GhzalSay it: kab el gh-ZAHL
Kaab el Ghzal, or gazelle horns, are delicate crescent-shaped Moroccan pastries filled with fragrant almond paste scented with orange blossom water. Found in pastry shops and homes across Morocco, they are a staple at weddings, Eid celebrations, and afternoon tea. The thin, crisp pastry contrasts beautifully with the moist, aromatic filling, often dusted generously with powdered sugar for a melt-in-the-mouth finish. Their elegant curved shape evokes the horns of a gazelle, making them as beautiful as they are delicious.
Gazelle Horns (Kaab el Ghzal)
كعب الغزال, Kaab el Ghzal
Pronounced kab el gh-ZAHL
- Serves
- 6
- Prep
- 1 hr
- Cook
- 15 min
- Total
- 1 hr 15 min
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Make the almond paste filling. combine almond flour, granulated sugar, 2 tablespoons orange blossom water, cinnamon, and almond extract in a bowl. Mix until a smooth, moldable paste forms. Cover and set aside.
Prepare the dough. in a large bowl, mix flour, melted butter, 1/4 cup orange blossom water, powdered sugar, and salt. Gradually add milk until a soft, pliable dough forms. Knead for 5 minutes until smooth. Cover and rest 30 minutes.
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Divide dough into 4 portions. Roll one portion into a thin sheet about 1/8 inch (3 mm) thick on a lightly floured surface.
Cut 3-inch (8 cm) circles from the dough using a cookie cutter or glass. Place a small oval of almond paste (about 1 tablespoon) slightly off-center on each circle.
Brush edges with beaten egg white, fold the dough over the filling to form a crescent, and gently press to seal. Curve the ends slightly to resemble horns. Pinch any air pockets.
Place crescents on the prepared baking sheets. Bake 12-15 minutes until pale golden and the pastry is set but not browned.
Remove from oven and let cool on the sheets for 5 minutes. While still warm, generously dust with powdered sugar. Cool completely before serving.
Regional variants
Some regions add a touch of mastic or orange zest to the filling. Modern versions may include a light honey syrup dip after baking.
Cook's notes
- Work with one portion of dough at a time, keeping the rest covered to prevent drying.
- The almond paste should be firm enough to hold shape but not dry; add a few drops of orange blossom water if needed.
- For a shinier finish, some Moroccan cooks brush the pastries with beaten egg yolk before baking.
Serve with
Mint tea and a selection of other Moroccan cookies such as chebakia or fekkas.
Make ahead and storage
Store in an airtight container up to 1 week. Reheat gently in a low oven for 5 minutes and dust with fresh powdered sugar before serving.
