Kaab el Ghazal (Gazelle Horns)

Ingredients

• 250 gAll-purpose flour
• 30 gUnsalted butter, melted
• 1 wholeEgg
• 60 mlWater, as needed
• 0.25 tspSalt
• 300 gBlanched almonds, finely ground
• 150 gPowdered sugar
• 40 gUnsalted butter, softened, for filling
• 3 tbspOrange blossom water
• 0.25 tspGround cinnamon
• 3 tbspPowdered sugar, for dusting

Instructions

1. 1

   Make the dough: mix the flour, salt, melted butter, and egg in a bowl. Gradually add water and knead until you have a smooth, elastic, slightly firm dough. Cover and rest for 30 minutes.

2. 2

   Make the filling: combine the ground almonds, powdered sugar, softened butter, orange blossom water, and cinnamon in a bowl, kneading until it forms a smooth, pliable paste. Roll the paste into thin finger-length logs, tapered at both ends.

3. 3

   Divide the rested dough into small portions and roll each out as thinly as possible on a lightly floured surface (almost translucent).

4. 4

   Cut the thin dough into rectangles or ovals slightly longer than the almond paste logs.

5. 5

   Place an almond paste log in the center of each piece of dough, fold the dough over to enclose it completely, and press the edges to seal, forming a thin cigar shape.

6. 6

   Curve each sealed piece gently into a crescent (horn) shape and trim any excess dough at the seam with a knife or pastry wheel.

7. 7

   Preheat the oven to 180°C (350°F). Place the crescents on a parchment-lined baking sheet, seam side down, and prick each one lightly with a fork or pin to prevent bursting.

8. 8

   Bake for 12-15 minutes, until just set and very lightly colored (they should stay pale, not browned).

9. 9

   Let cool completely, then dust generously with powdered sugar before serving.