AuthorbaidooneThese croissant-shaped cookies are known as Gazelle Horns that are filled with a sweet almond-orange blossom filling and are topped with crushed almonds. They are popular all over North Africa in Morocco, Tunisia, and Algeria.
Sift the flour with the salt, then add the soft butter and stir the mixture well to combine the butter with the flour.
Add the egg and sugar and mix well.
Add warm water or blossom water.
Knead the dough for about 5 minutes.
Let it rest for 15 minutes before forming.
Mix all filling ingredients together.
Sprinkle some flour on the working area. Using a rolling pin, roll the dough into a circle such as a pizza.
With the pizza cutter or the dessert cutter, divide the dough circle into triangles just like a pizza.
Place approximately 1 teaspoon of almond filling on the wide end of the triangle and roll like croissant.
Arrange Kaab El ghazal on a baking sheet lined with parchment paper or sprinkled with flour.
Brush with the egg mixture (egg and a little of milk) and decorate with crushed almonds.
Heat the oven to 350 F (175 C).
Bake on the middle rack until barely golden.
Transfer the cookies to a rack to cool before storing in a plastic container.
Note: Avoid over baking, as this will harden the pastry.
Ingredients
Directions
Sift the flour with the salt, then add the soft butter and stir the mixture well to combine the butter with the flour.
Add the egg and sugar and mix well.
Add warm water or blossom water.
Knead the dough for about 5 minutes.
Let it rest for 15 minutes before forming.
Mix all filling ingredients together.
Sprinkle some flour on the working area. Using a rolling pin, roll the dough into a circle such as a pizza.
With the pizza cutter or the dessert cutter, divide the dough circle into triangles just like a pizza.
Place approximately 1 teaspoon of almond filling on the wide end of the triangle and roll like croissant.
Arrange Kaab El ghazal on a baking sheet lined with parchment paper or sprinkled with flour.
Brush with the egg mixture (egg and a little of milk) and decorate with crushed almonds.
Heat the oven to 350 F (175 C).
Bake on the middle rack until barely golden.
Transfer the cookies to a rack to cool before storing in a plastic container.
Note: Avoid over baking, as this will harden the pastry.