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Kaab el ghzal (gazelle horns)
Kaab el ghzal: crescents of paper-thin pastry filled with orange-blossom almond paste
MoroccanKaab el ghzal, 'gazelle ankles' or horns, are the most elegant of Moroccan biscuits: a slim crescent of fragrant almond paste flavoured with orange-flower water, wrapped in a pastry rolled so thin it is almost transparent, then baked only until it sets and stays pale. They are made for weddings, Eid, engagements and any visit that deserves honour, and are served with mint tea. The filling is soft and marzipan-like, the pastry delicate and barely crisp. They take time, so make a full batch and freeze half. Chef's tip: bake them until just firm and barely coloured; browning is the common mistake and makes the pastry hard.
- Total time
- 105 min
- Difficulty
- hard
- Serves
- 15
Ingredients
For the almond filling
- 10 ½ oz ground blanched almonds
- 5 ½ oz caster sugar
- 1 oz buttermelted
- 3 tbsp orange-flower water
- ¼ tsp ground cinnamon (optional)
For the pastry
- 9 oz plain flour
- 1 pinch salt
- 1 egg
- 1 ⅜ oz buttermelted
- 2 tbsp orange-flower water
- ¼ cup cold waterapproximately
To finish
- 2 tbsp icing sugar (optional)
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Method
0/9 doneStep 1: For the filling, mix 10 ½ oz ground blanched almonds, 5 ½ oz caster sugar, 1 oz butter, 3 tbsp orange-flower water and ¼ tsp ground cinnamon and knead with your hands into a smooth paste that holds together. Add a few drops of water if it is crumbly.
Step 2: Roll the paste into fingers about 7 cm long and 1.5 cm thick, tapered at both ends. You should get about 30. Cover them.
Step 3: For the pastry, mix 9 oz plain flour and 1 pinch salt, then add 1 egg, 1 ⅜ oz butter, 2 tbsp orange-flower water and enough of ¼ cup cold water to make a firm but supple dough.
Step 4: Knead until very smooth and elastic, then cover and rest for 30 minutes.
40 minStep 5: Heat the oven to 350°F. Roll a quarter of the dough on a lightly floured surface as thinly as you can, until you can almost see the board through it.
Step 6: Lay an almond finger along the bottom edge, fold the pastry over to enclose it and press around it. Cut around with a fluted pastry wheel, leaving a 5 mm border, and seal the edges.
Step 7: Gently bend each pastry into a crescent and prick the top 2–3 times with a needle so steam escapes. Repeat with the rest, keeping the uncovered dough under a cloth.
Step 8: Bake on lined trays until set and just turning pale golden at the tips. They should stay almost white.
13 minStep 9: Cool on a rack, then dust with 2 tbsp icing sugar if you like. Store in an airtight tin for a week, or freeze for up to 2 months.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 7 g
- Carbs
- 31 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kaab el ghzal (gazelle horns) take?
- About 105 minutes in total: 90 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 15 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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