Moroccan Gazelle Horns with Almond and Cinnamon

Steps

1. 1

   Make the dough

   • In a large bowl, mix together 2 cups (250 g) flour and 0.25 teaspoon (1.5 g) salt.
   • Make a well in the center.
   • Add 0.5 cup (115 g) room-temperature butter and 1 egg yolk.
   • Using your fingertips or a fork, work the butter and yolk into the flour until it resembles coarse breadcrumbs.
   • Gradually add 0.25 cup (60 ml) warm water, mixing with your hand until a soft, supple dough forms.
   • The dough should be smooth but not sticky.

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   Ready when: Dough is smooth and supple, holds together without being sticky

   Tip: Do not overwork the dough; it should be tender, not tough. Add water a little at a time if the mixture seems dry.

2. 2

   Rest the dough

   • Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes.
   • This relaxes the gluten and makes the dough easier to roll out.
3. 3

   Prepare the filling

   • In a medium bowl, combine 1.5 cups (150 g) ground almonds, 0.75 cup (90 g) powdered sugar, and 1.5 teaspoons (4 g) ground cinnamon.
   • Stir in 2 tablespoons (30 ml) orange blossom water and 2 tablespoons (28 g) melted butter, mixing until the filling is moist and holds together loosely.
   • The texture should resemble wet sand.
   • Set aside.

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   Ready when: Filling is moist and crumbly, holds shape loosely

   Tip: Do not overmix the filling or it will become a paste. The slightly crumbly texture is correct.

4. 4

   Roll and cut the dough

   • On a lightly floured surface, roll out the rested dough to a thickness of about 1/16 inch (2 mm)—very thin but not so thin it tears.
   • Using a 3-inch (7.5 cm) round cutter or the rim of a glass, cut out 12 circles.
   • You may need to gently reroll scraps to get 12 circles total.
   • Keep the circles covered with a slightly damp kitchen towel so they don't dry out.

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   Ready when: Dough is rolled to 1/16 inch thickness and 12 circles are cut

   Tip: Rolling the dough very thin is essential for the delicate, crisp texture of gazelle horns. A marble rolling surface stays cool and reduces sticking.

5. 5

   Fill and shape the horns

   • Working with one dough circle at a time, place about 1 teaspoon (5 g) of filling in the center of the circle.
   • Do not overfill.
   • Fold the circle in half to form a semicircle, pressing the edges gently to seal.
   • Using your fingers or a fork, crimp the curved edge to ensure it is sealed.
   • Gently curve the sealed semicircle into a crescent moon shape.
   • Place on a parchment-lined baking sheet.
   • Repeat with remaining circles and filling.

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   Ready when: 12 shaped crescents are sealed and arranged on baking sheet

   Tip: Seal the edges firmly so the filling doesn't leak during baking. A small amount of filling is better than too much, which can burst through the dough.

6. 6

   Apply egg wash and optional topping

   • In a small bowl, lightly beat 1 egg white with a fork.
   • Using a pastry brush, brush each gazelle horn with egg white.
   • If desired, sprinkle with sesame seeds for decoration.
   • Do not brush egg wash on the shaped horn itself to keep it flaky—only on the top surface.

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   Ready when: All horns are brushed with egg white and decorated

   Tip: Use egg white rather than whole egg to achieve a cleaner golden color without browning too quickly.

7. 7

   Bake the gazelle hornsOven 375°F / 190°C

   • Bake the horns in a preheated 375°F (190°C) oven for 16–18 minutes, until they are golden brown on top and the edges are crispy.
   • The pastry should look dry and lightly puffed.
   • Rotate the baking sheets halfway through baking if your oven has hot spots.

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   Ready when: Pastry is golden brown and crispy, edges are light and firm

   Tip: Do not open the oven door during the first 12 minutes of baking, as this can cause the pastries to collapse or cook unevenly.

8. 8

   Cool and dust with cinnamon sugar

   • Remove the baking sheets from the oven and let the gazelle horns cool on the pans for 5 minutes, then transfer them to a cooling rack.
   • While still slightly warm, dust lightly with a mixture of powdered sugar and ground cinnamon (2 tablespoons powdered sugar mixed with 0.25 teaspoon ground cinnamon), if desired.
   • Cool completely before serving.

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   Ready when: Horns are firm, set, and cooled to room temperature

   Tip: Dust with cinnamon sugar while the pastries are still warm so it adheres better. Handle gently, as they are fragile.