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

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<

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