Kaab el Ghazal - Moroccan Almond Horns

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) orange blossom water 1/4 cup (60ml) orange blossom water
• 1 cup (120g) ground almonds 1 cup (120g) ground almonds
• 1/2 cup (100g) powdered sugar, for dusting 1/2 cup (100g) powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 11g, 5g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, softened butter, granulated sugar, and salt. Mix until the ingredients are well incorporated.
2. 2.
   Gradually add the orange blossom water to the dough, kneading it gently until a smooth and pliable consistency is achieved.
3. 3.
   In a separate bowl, combine the ground almonds and powdered sugar to make the almond filling.
4. 4.
   Divide the dough into small portions and roll each portion into a thin circle.
5. 5.
   Place a small amount of the almond filling in the center of each dough circle and fold it over to form a crescent shape.
6. 6.
   Press the edges of the dough together to seal the filling.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Place the filled pastries on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until they turn golden brown.
9. 9.
   Remove the pastries from the oven and let them cool completely.
10. 10.
    Dust the cooled pastries with powdered sugar before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling to achieve the desired texture. You can grind whole almonds in a food processor or use pre-ground almond meal.
• Orange blossom water — Use a high-quality orange blossom water to enhance the flavor of the dough. Adjust the amount according to your preference for the floral aroma.

Tips & Tricks

• For a more pronounced almond flavor, toast the ground almonds lightly before using them in the filling.
• If the dough becomes too sticky, refrigerate it for a few minutes to make it easier to handle.
• Dust the pastries with powdered sugar just before serving to maintain their visual appeal.

Serving advice

Serve Kaab el Ghazal as a delightful treat alongside a cup of Moroccan mint tea or as a sweet ending to a Moroccan-inspired meal. These pastries are best enjoyed fresh and can be stored in an airtight container for up to 3 days.

Presentation advice

Arrange the Kaab el Ghazal on a platter, dusted with powdered sugar, and garnish with a sprinkle of ground cinnamon or a few slivered almonds for an elegant touch.