Updated April 27, 2016.
Although Kaab el Ghazal literally translates from Moroccan Arabic as "gazelle ankles," these crescent-formed cookies are famously referred to as Gazelle Horns, or Cornes de Gazelle in French. They're frequently offered at special events.
Almond paste scented with orange flower water and cinnamon is enclosed inside a delicate pastry, molded right into a crescent, after which baked until barely golden. A dip in orange flower water adopted with a dusting of powdered sugar is optional – for the reason that situation, the pastries are known as Kaab el Ghazal M'fenned .
Ingredients
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Preparation
Result in the Almond Paste
Pass the blanched almonds several occasions via a meat grinder to create a paste. (OR, grind the almonds inside a mixer for 5 minutes or longer, until a moldable paste has created.)
Together with your hands, completely mix the floor almonds using the sugar, cinnamon, orange flower water and gum Arabic powder right into a smooth, moist paste. If preferred, a bit more sugar, cinnamon or orange flower water can be included to taste.
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Have a small area of the almond paste mixture and shape it into sausage-like sticks about how big your small finger. Repeat using the remaining almond paste, cover, and hang aside. (The prepared almond paste could be refrigerated at this time for approximately a few days.)
Result in the Pastry Dough
Mix all ingredients together to create a soft dough, and knead by hands for 25 minutes or longer, before the dough is extremely smooth and elastic. (OR, mix the dough inside a mixer having a dough attachment, or perhaps in a stand mixer having a dough hook. Knead the dough within the machine for five to ten minutes, before the dough is smooth and elastic.)
Divide the dough into four to six portions, cover with plastic wrap, and hang aside to relax for fifteen minutes or longer.
Shape the Kaab el Ghazal
Very gently dust a piece surface with flour. Roll some of dough until quite thin, concerning the thickness of the very thin bit of card board. Raise the dough and reposition it several occasions while you try to facilitate the moving-out.
Lay a stick of paste presents itself the dough.
Fold the very best fringe of the dough snugly lower round the almond paste to hide it, allowing a small overlap of dough. Press the folded dough to close it tightly round the almond paste. (With respect to the width from the dough you've folded out, you could possibly arrange several sticks of paste consecutively before folding within the dough. Allow about 1 1/2 " between your sticks of paste when you are performing this.)
Make use of your fingers to pinch and mold the hidden almond paste right into a crescent shape using the outdoors from the curve facing you, as with the letter "U". Further mold the crescent in to the traditional kaab el ghazal shape, tapered in the tips and wider across the base. Bear in mind the cookies will swell slightly when baked, therefore it's okay to mold the cookies so they appear a little narrow.
Carefully eliminate the crescent utilizing a pastry wheel or knife – a fluted pastry wheel provides the best edge. Check so that the cut edges are sealed together otherwise, pinch the dough to correctly enclose the almond paste. Transfer the cookie for an ungreased baking sheet.
Repeat using the remaining dough and paste. Keep any dough not in use underneath the plastic wrap. While you work, collect the dough scraps, shape them into balls, and go back to the plastic to relax before moving out again.
Bake the Cookies
If time enables, leave the formed cookies to relax, uncovered, to have an hour or longer before baking.
Preheat the oven to 350° F (180° C).
The not compulsory egg wash gives an attractive sheen towards the baked cookies. Result in the egg wash by beating together 1 egg with 1 tablespoon of orange flower water. Gently brush the wash to the cookies. Then, having a lengthy pin or needle, prick 2 or 3 holes within the ridge along the top of the each cookie.
Bake the cookies in the center of the preheated oven, one baking sheet at any given time, for around 12 minutes, or until barely golden. (Avoid over baking, because this will harden the pastry and toughen the almond paste.)
Transfer the cookies to some rack to awesome completely before storing inside a plastic container .
Optional Kaab el Ghazal M'Fenned
As the baked cookies continue to be warm, rapidly dip them in orange flower water, get rid of the surplus, and roll them in powdered sugar.
Should you don't want strong orange flower water flavor, sprinkle the cookies with orange flower water rather after which roll them in powdered sugar. Or, get rid of the orange flower water and just roll the nice and cozy kaab el ghazal in powdered sugar.
Kaab el Ghazal keep well at 70 degrees when kept in a plastic container. They may be frozen for approximately several several weeks.