Kaab el Ghazal (كعب الغزال) — Moroccan Crescent Almond Pastries Scented with Orange Blossom

• 300 gBlanched almonds (finely ground, not oily)
• 150 gPowdered sugar
• 40 gUnsalted butter (melted and cooled)
• 20 mlOrange blossom water
• 2 tspGround cinnamon
• 1 tspFine salt
• 1Egg yolk (from a large egg)
• 350 gAll-purpose flour
• 30 mlVegetable oil
• 140 mlWarm water (about 40°C)

Instructions

1. 1

   Make the almond filling first so it has time to firm up. In a bowl, combine the ground almonds, powdered sugar, cinnamon, and salt until evenly mixed.

2. 2

   Add the melted butter, orange blossom water, and egg yolk to the almond mixture. Mix with a spoon, then knead briefly by hand until a smooth, cohesive paste forms that holds its shape when pressed.

3. 3

   Divide the filling into 24 equal portions, about 20 g each, for consistent baking. Roll each portion into a rope about 10–12 cm long, tapering the ends slightly, then cover and refrigerate for 20 minutes to firm.

4. 4

   Prepare the dough by whisking the flour and salt in a large bowl to distribute the salt evenly. Add the melted butter, oil, and orange blossom water, then rub with your fingertips until the flour looks slightly sandy and hydrated.

5. 5

   Add the warm water gradually while mixing, stopping once the dough comes together into a soft, smooth ball. Knead for 6–8 minutes until elastic, then cover and rest for 20 minutes so the gluten relaxes for ultra-thin rolling.

6. 6

   Preheat the oven to 170°C and line two baking sheets with parchment. Keep the dough covered while working, because it dries quickly and becomes harder to roll thin.

7. 7

   Divide the dough into 24 pieces, about 25 g each, and keep them under a towel. On a lightly floured surface, roll one piece into a very thin oval, about 12–14 cm long, aiming for nearly translucent dough without tearing.

8. 8

   Place one chilled almond rope near the lower third of the oval. Fold the dough over the filling, press gently to seal, then trim excess dough with a knife or pastry wheel to create a neat crescent outline.

9. 9

   Shape into the signature “gazelle horn” by curving the sealed pastry into a crescent and pinching the ends slightly to refine the points. Smooth the seam with your fingertips to prevent splitting, then place seam-side down on the tray.

10. 10

    Repeat with the remaining pieces, spacing pastries about 2 cm apart because they puff slightly. If the dough starts to resist or shrink, pause and let it rest covered for 5 minutes before continuing.

11. 11

    Bake for 16–20 minutes until the pastries are set and just barely tinted, not deeply browned. Rotate the trays halfway through for even heat, because over-browning will make them taste dry and less delicate.

12. 12

    Cool on the tray for 10 minutes, then transfer to a rack to cool completely. Dust with 30 g powdered sugar right before serving so the finish stays bright and doesn’t melt into the surface.