> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Moroccan Gazelle Horns — Almond Paste in Butter Pastry - URL: https://thefoodiekitchen.net/moroccan-gazelle-horns-butter/ - Published: 2026-12-15T10:00:00.000Z - Updated: 2026-09-15T04:22:36.000Z - Description: Kaab el ghazal — gazelle horns — are Morocco's most elegant biscuit. Almond paste fragrant with orange blossom and cinnamon enclosed in a thin, barely sweet butter pastry, shaped into crescents. Served at celebrations. - Author: Savannah Ryan - Tags: African Recipes, Cookie Recipes, MAHA Recipes Kaab el ghazal — 'ankle of the gazelle' — is the most refined biscuit in Moroccan pastry-making. A thin, barely sweet butter and flour pastry is wrapped around a filling of ground almonds, icing sugar, cinnamon, and orange blossom water, then shaped into a crescent (the horn shape) and baked until lightly golden. They are served at Eid celebrations, weddings, and as offerings to guests of honour. The combination of the crispy, barely sweet outer shell and the fragrant almond interior is one of the finest biscuit experiences in any tradition. ## Orange Blossom Water Orange blossom water (ma' zahar) is the defining flavour of Moroccan pastry. It is the distilled aromatic water produced during the extraction of neroli essential oil from orange blossoms — intensely floral and perfumed in small quantities, overwhelming in excess. For the almond filling, 2 tablespoons is the correct quantity for 200g ground almonds. More makes the filling taste like soap. Less loses the distinctively Moroccan character. ## Makes 24 · Prep 1 hour · Bake 15 min Serves 24 Prep 1 hour Cook 15 min ### Ingredients - Pastry: 250g plain flour; 80g unsalted butter, cold and cubed; 1 egg yolk; 3-4 tbsp cold water; pinch salt - Filling: 200g ground almonds; 100g icing sugar; 2 tbsp orange blossom water; 1 tsp cinnamon; 1 tbsp unsalted butter, softened ### Method 1. Make filling: mix all ingredients into a smooth paste. Divide into 24 equal portions. Roll each into a log shape tapered at both ends — the shape of the filling determines the shape of the finished biscuit. 2. Make pastry: rub butter into flour and salt until breadcrumb texture. Add egg yolk and water to form a firm dough. Rest 15 min. 3. Roll pastry very thin (2mm). Cut into 8x6cm rectangles. 4. Place almond log on each rectangle. Fold pastry over to enclose. Press edges to seal. 5. Curve into a crescent shape — the gazelle horn. 6. Prick tops with a fork. Place on lined baking sheet. 7. Bake at 180°C 13-15 minutes until barely golden. 8. Cool completely. Dust with icing sugar. Frequently Asked Questions Why barely golden? Gazelle horns should be pale gold, not browned. Browning means the pastry has dried out too much and lost its delicate texture. Watch carefully in the last 3 minutes. Where to find orange blossom water? Middle Eastern and North African grocery stores, specialty food shops, and online. Do not substitute rosewater — the flavour is completely different. How do I get the crescent shape right? The almond filling log, tapered at both ends, is the key. Once wrapped in pastry, bend gently into a crescent. The filling maintains the shape during baking. Shop This Recipe Kerrygold Unsalted Butter Irish grass-fed butter — for the delicate gazelle horn pastry. [Get on Amazon →](https://www.amazon.com/dp/B00151WA06?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Savannah Ryan · Amazon Savor Cookies 30 global cookie and biscuit recipes — Moroccan gazelle horns, Nigerian chin chin, French sablés and more. [Get on Amazon →](https://www.amazon.com/dp/B0DVKWSGY1?ref=thefoodiekitchen.net) Related Recipes - [Nigerian Chin Chin](https://thefoodiekitchen.net/nigerian-chin-chin-lard/) - [French Sablés Bretons](https://thefoodiekitchen.net/french-sables-bretons-butter/) - [Scottish Shortbread](https://thefoodiekitchen.net/shortbread/) - [Moroccan Bastilla](https://thefoodiekitchen.net/bastilla-moroccan-butter/) Shop on The Foodie Kitchen - [Seed oil free pantry guide — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 seed oil free cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [Facebook](https://www.facebook.com/profile.php?id=61572217094296) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net) ## Storage and Reheating Store in an airtight tin at room temperature for up to 2 weeks. Do not refrigerate — condensation softens the pastry. Layer between parchment. Freeze uncoated for up to 2 months; dust with icing sugar after thawing. ## Recipe Variations - **Chocolate-dipped** — dip one end in melted 70% dark chocolate for the Schokolebkuchen-adjacent Florentine confectionery version - **Pistachio filling** — replace half the almonds with ground pistachios and add a pinch of cardamom for a Moroccan-Persian variation - **Fat substitution** — grass-fed butter is the traditional fat here. Ghee, lard, or grass-fed butter each produce slightly different results. ## What to Serve With Gazelle Horns Serve with Moroccan mint tea — the standard Moroccan afternoon ritual. Also served at weddings alongside briouat and sfenj. The combination of sweet almond filling, orange blossom water, and bitter gunpowder tea is the defining Moroccan pastry pairing. --- What is orange blossom water? Distilled from bitter orange blossoms (ma zahr). The defining flavour of Moroccan pastry. Find it at Middle Eastern grocery stores, Whole Foods, or online. Use sparingly — 1 tsp scents a full batch. Why are they called gazelle horns? Ka'ab el ghzal in Arabic translates to gazelle ankles or horns, referring to the delicate curved crescent shape of the pastry. Can I substitute ghee for butter? Yes. Ghee produces a slightly flakier pastry. The flavour is barely perceptible given the strong almond and orange blossom filling.