{"id":42549,"date":"2025-04-22T16:14:24","date_gmt":"2025-04-22T14:14:24","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=42549"},"modified":"2026-03-17T01:14:50","modified_gmt":"2026-03-17T00:14:50","slug":"kaab-el-ghazal-easy-moroccan-gazelle-horn-cookies","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/kaab-el-ghazal-easy-moroccan-gazelle-horn-cookies\/","title":{"rendered":"Kaab el Ghazal \u2013 Easy Moroccan Gazelle Horn Cookies"},"content":{"rendered":"
\"Easy

Easy Kaab el Ghazal<\/p><\/div>\n

Very Easy Gazelle Horn Without Dough<\/strong><\/span><\/div>\n
\n

The gazelle horn<\/strong>, or kaab el ghazal (or ka’b el gazal in Arabic), is one of the most iconic pastries of Moroccan cuisine, known worldwide. Highly appreciated during celebrations such as Eid al-Fitr and receptions, it is a must-have when hosting guests, served with mint tea.<\/p>\n

It is distinguished by an extremely thin dough that provides a slight crunch, combined with a soft filling of finely ground almonds, flavored with orange blossom water and cinnamon. The dough is carefully rolled out before being filled with almond paste cigars, then cut with a pastry wheel to obtain its characteristic crescent shape, resembling the horns of a gazelle. This process requires a certain dexterity to shape perfect gazelle horns.<\/p>\n

On the Internet, there are many images of recipes that do not correspond to the true traditional Moroccan gazelle horn, with the resemblance often limited to the shape.<\/p>\n

There is a simpler and equally delicious variant: the gazelle horns without dough<\/strong>, which I propose here. They offer the same deliciousness and authentic flavors, while being quicker and easier to prepare.<\/p>\n

\"

Homemade Moroccan gazelle horns<\/p><\/div>\n

What truly distinguishes the authentic gazelle horn is the fineness of the dough that covers it during shaping. You can see the almond paste underneath, and it’s only after baking that a thin, slightly golden film forms, creating a slightly crunchy texture in the mouth.<\/p>\n

I’m offering you a simplified version of this delicious pastry that can be prepared quickly while retaining all the flavors of the original pastry. To recreate the slight crunch of the dough in the mouth, we use sliced almonds or sesame seeds.<\/p>\n

This is a very common version in Morocco because when tasting, there isn’t really a difference. I will soon offer you the recipe for the one with dough.\"Kaab<\/p>\n

Details on the Ingredients <\/h2>\n

There aren’t many ingredients in the recipe, but mainly almonds.<\/p>\n

I advise you to use whole almonds that will be blanched and then ground. You get a more pliable dough and the taste is much better than with almond powder. However, if you’re in a hurry or don’t have a choice, you’ll still get a good result with it.<\/p>\n

Blanch the almonds and let them dry in a colander for 3 to 4 hours. Don’t dry them too much, otherwise they will release their oil when you grind them. <\/p>\n

\"Moroccan<\/p>\n

Ingredients:<\/h2>\n

Note:<\/strong> Find the printable recipe card at the end of the article.<\/span><\/p>\n

For the almond paste<\/h3>\n