Gazelle Horns Kaaab El Ghazal: The Complete and Detailed Moroccan Recipe Guide

Gazelle Horns Kaab El Ghazal- An Authentic & Achievable Recipe for the Home Baker

Gazelle Horns (Kaab El Ghazal) are not just a Moroccan pastry-they are an edible piece of history, a delicate crescent of orange-blossom scented dough wrapped around fragrant almond paste. While they look like they belong in a pâtisserie window, this recipe breaks down the traditional method into clear, reliable steps you can follow in your own kitchen. Using a stand mixer and basic tools, you can create these elegant, tender pastries that taste of almonds, butter, and the subtle perfume of orange blossom.

 Ingredients

For the Almond Filling

• 500 g (about 4 cups) raw whole almonds

• 250 g (1 ¼ cups) granulated sugar

• 2-3 tbsp unsalted butter softened

• 1-2 tbsp orange blossom water plus more as needed

• 1 tsp ground cinnamon (optional)

• Pinch of salt

For the Dough

• 500 g (about 4 cups) all-purpose flour plus more for dusting

• 125 g (½ cup + 1 tbsp) unsalted butter softened

• 2-3 tbsp neutral vegetable oil

• 120-180 ml (½ - ¾ cup) orange blossom water at room temperature

• 2 tbsp powdered sugar

• A pinch of salt

For the Glaze & Finish

• 1 egg white

• 1 tsp orange blossom water

• Slivered almonds or powdered sugar for decoration (optional)

Step-by-Step Instructions

Phase 1: Make the Almond Filling (The Heart of the Pastry)

1. Prepare the Almonds: Bring a pot of water to a boil. Add the raw almonds and blanch for 60-90 seconds. Drain and rinse under cold water. The skins should slip off easily when pinched. Spread the peeled almonds on a clean kitchen towel and pat them very dry. Let them air-dry completely for at least 1-2 hours, or overnight for best results. Dry almonds are crucial to prevent a greasy filling.

2. Grind with Sugar: In the bowl of your food processor, combine the completely dry, peeled almonds and the granulated sugar. Pulse until you have a fine, sandy mixture. Grinding them together prevents the almonds from releasing too much oil and turning into paste.

3. Mix the Filling: Transfer the almond-sugar mixture to a large bowl. Add the softened butter, cinnamon (if using), and a pinch of salt. Mix with a spoon or your hands until incorporated.

   • The Key Moment: Start adding the orange blossom water, one tablespoon at a time, mixing well after each addition. Stop when the mixture holds together when squeezed in your palm—it should be moist but not wet or sticky. You may not need all the water.

   • Cover and refrigerate for at least 1 hour. This makes the filling firm and easy to handle.

Phase 2: Make the Dough (The Stand Mixer Method)

1. Combine Dry Ingredients In the bowl of your stand mixer fitted with the paddle attachment, whisk together the flour, powdered sugar, and salt.

2. "Sandy" the Butter Add the softened butter and vegetable oil to the flour. Mix on low speed until the mixture resembles coarse, damp sand, with no large lumps of butter remaining.

3. Bring the Dough Together With the mixer on low, slowly stream in the orange blossom water. Start with 120ml (½ cup) and add more only as needed. Mix just until the dough begins to clump together and pulls away from the sides of the bowl. It should be soft, smooth, and slightly oily to the touch, but not sticky.

   • Tip: Turn the dough out onto a clean surface and give it a few gentle kneads by hand to form a smooth ball.

4. Rest the Dough Wrap the dough ball tightly in plastic wrap and let it rest at room temperature for 1-2 hours. This relaxes the gluten, making it infinitely easier to roll out thinly.

Phase 3 Shape the Gazelle Horns

1. Divide Divide the rested dough into 4 equal pieces. Work with one piece at a time, keeping the others covered.

2. Roll On a very lightly floured surface, roll the dough out into a large, paper-thin rectangle or circle. You should almost be able to see through it.

3. Fill & Shape Take tablespoon-sized portions of the chilled almond filling and roll them into small logs. Place one log near the edge of your rolled dough. Fold the dough over the filling to create a tight, thin tube, then gently shape it into a slender crescent. Press the seam gently to seal.

   • Pro Tip Use a fork to crimp the sealed edge decoratively.

4. Repeat & Rest Place the shaped crescents on a parchment-lined baking sheet. Once the sheet is full, use a toothpick to prick each pastry 3-4 times (this prevents puffing). Let them rest for 20-30 minutes before baking. Preheat your oven to 180°C (350°F) during this rest.

Phase 4 Bake & Glaze

1. First Bake Bake the pastries for 12-15 minutes, or until just set and the very edges are a pale golden color. They should not brown deeply. Over-baking makes them hard.

2. Glaze While they bake whisk the egg white with 1 tsp orange blossom water until frothy. As soon as you remove the pastries from the oven, gently brush them with the glaze. You can immediately press a slivered almond onto each one for decoration.

3. Second Bake (Optional) Return the glazed pastries to the oven for 3-5 minutes to set the glaze into a shiny finish. Watch closely.

4. Cool: Let the Gazelle Horns cool completely on the baking sheet. They will firm up as they cool, resulting in a tender, melt-in-your-mouth texture.

 Success Tips & Troubleshooting

• Almonds Are Key: Do not skip the thorough drying after blanching. Moist almonds ruin the filling's texture.

• Dough Consistency is Everything If your dough is sticky, it wasn't dry enough. Add a sprinkle of flour. If it's cracking, it's too dry—knead in a few drops of water or orange blossom water.

• Roll Thin: The hallmark of a great Gazelle Horn is the delicate, almost translucent dough. Be patient and roll it as thin as you can.

• Don't Overbake They continue to set as they cool. A light color means a tender bite.

• Storage Keep in an airtight container at room temperature for up to a week.