Welcome back to The Seasoned Table. Today, we are stepping into the heart of the Moroccan medina to master a dessert that is as much a piece of architecture as it is a sweet treat: Kaab el Ghazal, or "Gazelle Horns."
In the world of fine pastry, these crescent-shaped delights represent the pinnacle of elegance. Originating from the royal kitchens of Morocco, they are the centerpiece of every significant celebration—from lavish weddings to the welcoming of esteemed guests. Unlike the sugary confections found elsewhere, a true Gazelle Horn is defined by its subtlety. It features a paper-thin, almost translucent pastry shell that protects a heart of moist, fragrant almond marzipan scented with orange blossom water.
.jpeg "The Final Presentation. The finished Gazelle Horns piled elegantly on a silver Moroccan tray, accompanied by a glass of steaming mint tea. This creates the aspirational hook for the reader.")
The Chef’s Note: Preparation is Key
This is a "slow food" recipe. For the best results, I recommend preparing the almond paste a day in advance to allow the flavors to bloom. The final cookies also benefit from resting before they hit the oven to ensure that iconic, smooth finish.
1. The Ingredients List
Precision is the difference between a good pastry and a professional one. We use grams for total accuracy.
The Pastry Shell (The Envelope)
250g All-Purpose Flour (Type 00 is excellent for a finer texture).
50g Unsalted Butter (Melted and cooled).
1 tbsp Orange Blossom Water (For aroma).
1 pinch of Salt.
Warm Water (Added gradually, approx. 80-100ml).
The Almond Filling (The Heart)
500g Blanched Almonds (Finely ground into a paste).
200g Granulated Sugar.
40g Unsalted Butter (Room temperature).
2 tbsp Orange Blossom Water.
1/4 tsp Gum Arabic powder (Optional, for an authentic chewy texture).
1/2 tsp Cinnamon (Optional, for warmth).
Substitutions & Effects
Orange Blossom Water: Can be replaced with Rose Water, though the flavor profile will shift from "citrus-floral" to "deep-floral."
Butter: You can use Ghee for a nuttier aroma, but avoid margarine as the water content is too high for the delicate pastry.
Almonds: While traditional, Walnuts can be used, but the texture will be oilier and the color much darker.
2. Professional Step-by-Step Preparation
Step 1: Crafting the Pastry "Silk"
In a large bowl, sift the flour and salt. Create a well and add the melted butter and orange blossom water. Slowly incorporate the warm water while kneading.
Chef’s Tip: Knead for at least 10–15 minutes until the dough is elastic and smooth as silk. Wrap in plastic and let it rest for 1 hour.
Step 2: The Almond Marzipan
Mix the ground almonds with sugar, butter, and orange blossom water. Knead until a moldable paste forms.
Technique: Shape the paste into small "cigars" (about 20g each), tapered at the ends.
Step 3: The Assembly (The Crescent Fold)
Roll out a small piece of dough until it is nearly transparent—you should almost see the countertop through it. Place an almond cigar on the dough. Fold the dough over the filling.
The "Pinch": Use your fingers to mold the dough around the almond paste, curving it into a crescent (horn) shape. Ensure there are no air bubbles.
The Cut: Use a fluted pastry wheel to cut along the edge, leaving a small border.
Step 4: The Resting Period (Crucial!)
Place the horns on a baking sheet lined with parchment paper. Leave them to dry at room temperature for 12 hours (or overnight). This "tans" the skin so it doesn't crack or brown in the oven.
Step 5: The "Needle" & The Bake
Preheat your oven to 160°C (320°F). Before baking, take a thin needle and prick 2-3 tiny holes in each cookie. This allows steam to escape so they don't bloat.
Baking: Bake for only 10–12 minutes. They should remain pale/creamy, not golden.
3. Visual Guide to Perfection
Images are the bridge between a recipe and a result. Here is what you should look for at each stage:
4. Total Time Investment
Prep Time: 60 minutes (plus overnight resting).
Kneading/Shaping: 45 minutes.
Baking Time: 12 minutes.
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