Kaab el Ghazal (Moroccan Gazelle Horn Cookies)

Kaab el ghazal, or “gazelle horns,” are crescent-shaped Moroccan cookies with a delicate pastry shell wrapped around a fragrant almond paste. They are a fixture at Moroccan weddings and holidays, dusted lightly with powdered sugar. They take a little patience to shape, but the payoff is worth it.

Ingredients

For the almond filling

• 2 cups almond flour (or finely ground blanched almonds)
• 1/2 cup granulated sugar
• 4 tablespoons unsalted butter, softened
• 1 tablespoon orange blossom water
• 1/2 teaspoon ground cinnamon

For the dough

• 2 cups all-purpose flour
• 1/4 cup unsalted butter, melted
• 1 egg
• 1/4 cup water, plus more as needed
• Pinch of salt
• Powdered sugar, for dusting

Instructions

1. Make the filling
   In a bowl, combine the almond flour, sugar, softened butter, orange blossom water, and cinnamon. Knead into a smooth, pliable paste.
2. Shape the almond ropes
   Roll the filling into thin ropes about 1/2 inch thick and set aside.
3. Make the dough
   In a separate bowl, mix the flour, melted butter, egg, salt, and water until a smooth, firm dough forms. Knead briefly, then let rest 20 minutes covered.
4. Roll out the dough
   Roll the dough very thin on a floured surface and cut into strips a bit wider than the almond ropes.
5. Wrap the filling
   Lay an almond rope along each strip, fold the dough over, and pinch the edge to seal into a long tube.
6. Shape the crescents
   Curve each tube into a crescent, tapering the ends into points to mimic a horn shape.
7. Bake
   Arrange the crescents on a parchment-lined baking sheet and bake at 350F (175C) for 15-18 minutes, until pale golden (they should not brown much).
8. Cool and dust
   Let cool completely, then dust generously with powdered sugar before serving.

Store in an airtight container for up to a week; the flavor only improves after a day or two.