Gazelle’s Horns

Name: Gazelle’s Horns (Kaab el Ghzal)
Yield: Makes 24–36 pastries
Cuisine: Moroccan
Ingredients: 2 tablespoons melted butter; 225 g/½ lb (1½ cups plus 2 tablespoons all-purpose flour; 200–300 ml/7–10 fl.oz (scant 1–1¼ cups) sifted flour; 1 egg yolk, beaten with a little water; 1 egg yolk, beaten with a little water; 1 tablespoon orange-flower water; 175 g/6 oz icing (1½ cups confectioners’) sugar; 175 g/6 oz icing (1½ cups confectioners’) sugar; 175 g/6 oz icing (1½ cups confectioners’) sugar; 450 g/1 lb (2⅔ cups) blanched almonds; ¼-½ teaspoon almond essence (extract); 4 tablespoons melted butter; 1 egg, beaten; 3 tablespoons orange-flower water; ¼-½ teaspoon powdered cinnamon; ½ teaspoon finely grated orange zest; icing (confectioners’) sugar; orange-flower water

Kaab el Ghzal

Preparation info

Makes
24–36
pastries

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

225 g/½ lb (1½ cups plus 2 tablespoons all-purpose flour<

Africa
Morocco
Cookies
Vegetarian
Mediterranean

Method

To make almond paste filling, combine almonds, icing (confectioners’) sugar and orange-flower water in the bowl of an electric food processor, and process in short bursts until nuts are ground. Mix beaten egg with remaining ingredients, add to the almonds, and process again until well mixed.
Divide almond paste into 24–36 small balls then, with your fingers, ro