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Gazelle Horns (Kaab El Ghazal) are one of the most famous Moroccan cookies! Try this no-fail express recipe!
INGREDIENTS:
Dough:
– 125 grams (1 cup) all-purpose white flour
– A pinch of salt
– 2 tablespoons softened butter
– 2 tablespoons orange blossom water
– A few tablespoons cold water
Almond paste:
– 150 grams almond paste (https://youtu.be/5_S7ov9R0nY)
RECIPE:
1- In a large bowl, combine the flour, butter, a bit of orange blossom water, and salt.
2- Using your fingertips, mix the ingredients together.
3- Add cold water little by little, into the mixture while working the flour with your fingertips. Gather the dough into a ball.
4- If the dough crumbles, add cold water a few drops at a time until everything sticks together.
5- Knead the dough for a few minutes until it becomes soft.
6- Divide the dough into four portions, cover and let rest for 15 minutes
7- Very lightly dust a work surface with flour
8- Roll each dough portion until quiet thin
9- Lift up the dough and reposition it several times to facilitate the rolling-out.
10- For each cookie, roll 1 tablespoons of almond filling between your palms to form a sausage-like stick about 2-inches long and 1/2-inch in diameter.
11- Dust your hands with flour. Place the almond sticks horizontally in the center of the dough, allowing about 1.5 inches between each.
12- Lift the dough edge closest to you and fold it over so that it covers the almond sticks.
13 With your fingertips, gently pinch and mold each concealed almond paste into a crescent shape. Press the back of the cookies to make sure the edges are well sealed.
14- Cut out each crescent with a pastry wheel
15 Arrange the crescents about 1-inch apart on a baking sheet dusted with flour (or covered with parchment paper),
16- In the side of each cookie, prick 2 holes using a toothpick
17- Bake in the middle of a pre-heated oven to 350 F / 180 C for around 12 minutes or until the cookies have a beautiful light golden brown color.
