Moroccan Gazelle Horns (Ka’b ElGhazal)

Moroccan Gazelle Horns (Ka’b ElGhazal)

Prep. 15 mins
Cooking 20 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements

  Almond Flling

1 cup finely ground almonds
1/2 cup sugar
2 tablespoons orange blossom water
1 teaspoon butter
1/2 teaspoon ground cinnamon


1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons butter
1/2 tablespoon orange blossom water
1 cup water, for kneading


  Almond Filling

  • In a bowl, combine almonds, sugar, blossom water, butter, and cinnamon. Mix to a smooth paste. Shape paste into 5cm (2in) cylinders about the size of small finger. Set aside.


  • Preheat oven to 180˚C (350˚F).
  • Sift flour and salt into a large bowl. Using your fingertips, rub in butter and blossom water. Gradually stir in water, then knead by hand until dough is smooth and elastic.
  • Transfer dough to a lightly floured work surface. Using a rolling pin, roll out dough into a rectangle sheet about 4cm (1½in) width, with longer side towards you.
  • Place almond paste cylinders on half the area of the sheet, spacing apart. Fold the other half over cylinders. Press dough gently to seal it tightly around filling. Cut off any excess dough from edge, very close to the filling. Bend filled dough pieces into crescents. Using a pin, make a tiny hole to allow the steam to escape while baking.
  • Arrange crescents on a greased baking sheet. Bake for 15-20 minutes, until barely golden.
  • Let cool, then arrange on a serving plate.


  • Ka’b ElGhazal, Gazelle’s Horns, Cornes De Gazelle: Crescent-shaped Moroccan pastries that are stuffed with almond paste and scented with orange flower water.

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