DessertsDifficulty: hard
Kaab el Ghzal (Gazelle Horns)
Morocco's most elegant pastry: thin crescents wrapped around orange-blossom almond paste.
70
Prep Time
20
Cook Time
12
Servings
Ingredients
Instructions
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1Knead the filling into a smooth paste and roll into finger-thick ropes.
2Knead the dough soft and elastic; roll very thin.
3Wrap a thin veil of dough around each almond rope, seal and trim, then curve into crescents and pinch the edge in a scallop pattern.
4Bake at 170°C for 15-18 minutes — they must stay pale. Dust lightly with powdered sugar.
Chef's Tip
- Roll the dough paper-thin; the pastry is a veil around the almond paste, not a shell.
More tips ↓Show less ↑
- Bake until barely golden — color means the almond filling has dried out.
- Orange blossom water in both filling and dough is what perfumes the pastry.
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