Pastry & Sweets

Traditional Kaab el Ghazal (Moroccan Almond Gazelle Horns)

Name: Traditional Kaab el Ghazal (Moroccan Almond Gazelle Horns)
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 24 pastries
Cuisine: Moroccan
Ingredients: 500g blanched almonds (skins removed and dried thoroughly); 250g granulated sugar; 40g unsalted butter, softened; 3-4 tbsp pure orange blossom water (eau de fleur d'oranger); 1/2 tsp ground cinnamon; Pinch of mastic gum (meska horra), crushed with a pinch of sugar; 250g all-purpose white flour (finely sifted); 40g unsalted butter, melted; 1 egg yolk; 1 tbsp orange blossom water; Pinch of salt; Warm water as needed (approx. 80-100ml); Melted butter (for brushing before baking); Orange blossom water (optional, for dipping or glazing)

Morocco's most refined pastry: delicate, translucent crescent-shaped pastries filled with orange blossom-scented almond paste and a hint of cinnamon.

Traditional Moroccan Kaab el Ghazal pastries with delicate crescent shapes

Prep

1 hour

Cook

15 minutes

Servings

24 pastries

Difficulty

Advanced

Kaab el Ghazal (Cornes de Gazelle or Gazelle Horns) represents the pinnacle of Moroccan pastry making. Served at royal receptions, weddings, and Eid celebrations, this crescent-shaped confectionery demands patience, precision, and a delicate touch.

Inside the paper-thin, translucent pastry shell is a luscious, aromatic filling made from freshly ground almonds, Moroccan orange blossom water, cinnamon, and wild mastic gum. When baked correctly, the pastry remains pale and tender while the almond core stays melt-in-your-mouth soft.

Ingredients

For the Almond Paste Filling

500g blanched almonds (skins removed and dried thoroughly)
250g granulated sugar
40g unsalted butter, softened
3-4 tbsp pure orange blossom water (eau de fleur d'oranger)
1/2 tsp ground cinnamon
Pinch of mastic gum (meska horra), crushed with a pinch of sugar

For the Delicate Pastry Dough

250g all-purpose white flour (finely sifted)
40g unsalted butter, melted
1 egg yolk
1 tbsp orange blossom water
Pinch of salt
Warm water as needed (approx. 80-100ml)

To Finish

Melted butter (for brushing before baking)
Orange blossom water (optional, for dipping or glazing)

Instructions

1
Make the almond paste: In a food processor, finely grind the blanched almonds with the sugar until a smooth, workable paste forms. Transfer to a bowl and knead in the softened butter, orange blossom water, cinnamon, and crushed mastic gum until pliable and non-sticky. Shape into 24 small finger-sized logs (cigar shapes) with tapered ends.
2
Make the dough: In a mixing bowl, combine sifted flour, pinch of salt, melted butter, egg yolk, and orange blossom water. Gradually add warm water while kneading for 10 minutes until you have a smooth, elastic, and non-sticky dough. Wrap tightly in plastic wrap and let rest for 30 minutes.
3
Rolling the dough: Cut the dough into 4 portions. Roll one portion out on a lightly floured surface (or through a pasta roller) until paper-thin and translucent (you should almost see your countertop through it).
4
Shaping the horns: Place an almond paste log on the rolled dough near the bottom edge. Fold the dough over the almond log to cover it. Use your fingers to press the dough snugly around the almond paste, expelling all air bubbles.
5
Pinch and curve the paste upwards into a crescent shape (*Kaab*), tapering both ends while keeping the center plump. Use a fluted pastry wheel (jarara) to cut along the outer curved edge, leaving a neat 2mm decorative seam.
6
Prick each pastry 3-4 times on the underside and sides with a thin sterilized sewing needle to allow steam to escape during baking without bursting the delicate crust.
7
Arranging & drying: Place the shaped horns on a parchment-lined baking sheet. Leave them to dry at room temperature uncovered for 6 to 12 hours (or overnight) so the skin firms up and holds its shape.
8
Baking: Preheat oven to 160°C (320°F). Brush the pastries lightly with melted butter. Bake for 12-15 minutes on the middle rack until the pastry is set and the base is very light golden, while the exterior remains elegant off-white (never over-brown a gazelle horn!).
9
Let cool completely on the tray before handling. Serve with freshly brewed Moroccan mint tea.

Tips

Drying the pastries overnight before baking is the vital secret of Moroccan master bakers — it prevents the delicate pastry skin from puffing up or cracking in the oven.
Do not let Kaab el Ghazal brown in the oven; authentic gazelle horns should remain pale ivory with a tender, moist almond interior.
Store in an airtight tin lined with parchment paper; they stay moist and flavorful for up to 3 weeks.

Questions About This Recipe

Why are they called 'Cornes de Gazelle' / Kaab el Ghazal?

'Kaab el Ghazal' translates literally from Moroccan Arabic to 'Ankles of the Gazelle', referring to their elegant, slender tapered curves resembling the grace of a gazelle.

Can I use almond flour instead of whole blanched almonds?

You can use fine almond flour in a pinch, but grinding fresh blanched almonds with sugar yields the traditional silky, chewy texture that store-bought almond meal lacks.