Moroccan Gazelle Horn Almond Crescent Cookies

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These iconic Moroccan crescent cookies are crisp, buttery pastries wrapped around a fragrant almond paste filling scented with orange blossom water and cinnamon. Known as Kaab el Ghazal, the delicate horn shape and snow-white powdered sugar dusting make them a beloved staple at celebrations, weddings, and afternoon tea across Morocco.

Nutrition Facts

Per serving (estimated)

• 185 kcalCalories
• 11 gFat
• 3 gSaturated Fat
• 19 gCarbs
• 1.5 gFiber
• 9 gSugar
• 4 gProtein
• 20 mgSodium
• 95 mgPotassium
• 35 mgCalcium
• 1 mgIron
• 0 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the dough

• 2 cups all-purpose flour
• 1/2 cup fine semolina
• 1/2 cup unsalted butter, softened
• 1/4 cup orange blossom water
• 1/4 cup water
• 1/4 teaspoon fine salt

For the almond filling

• 2 cups ground blanched almonds
• 3/4 cup powdered sugar, plus more for dusting
• 2 tablespoons orange blossom water
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, melted

Directions

1. Make the almond filling by stirring together ground almonds, powdered sugar, cinnamon, melted butter, and orange blossom water until a thick, smooth paste forms. Roll the mixture into 22 small logs about 2 inches long and 1/2 inch thick, then set aside on a parchment-lined tray.
2. Prepare the dough by combining flour, semolina, and salt in a large bowl. Work in the softened butter with your fingertips until the mixture looks like coarse crumbs. Add orange blossom water and water gradually, mixing until a soft, pliable dough forms. Knead briefly for 1 minute, wrap in plastic wrap, and let rest for 20 minutes.
3. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly flour a clean work surface for rolling.
4. Roll out the rested dough to about 1/8-inch thickness and cut into 2-inch rounds using a biscuit cutter or glass. Place one almond log across the center of each round, then fold the dough over the filling, pinching the seam tightly to seal.
5. Gently roll each filled piece between your palms to smooth the surface and curve the ends inward to form a crescent horn shape. Place the crescents seam-side down on the prepared baking sheets, spacing them about 1 inch apart.
6. Bake in the preheated oven for 18 to 22 minutes, rotating the sheets halfway through, until the bottoms are pale golden and the tops remain pale.
7. Let the cookies cool on the baking sheet for 5 minutes so they firm up, then transfer to a wire rack to cool completely. Once cool, dust generously with powdered sugar twice for a thick snowy coating.

Cook’s Notes

• Resting the dough is essential; it relaxes the gluten and prevents tearing when rolling and shaping the crescents.
• For the most authentic texture, sift the semolina finely or pulse it in a food processor before mixing it into the dough.
• Keep the unused dough covered with a damp towel while shaping the cookies so it does not dry out and crack at the edges.
• Dust the cooled cookies with powdered sugar twice, allowing the first layer to settle for a minute before adding the second, for that signature Moroccan bakery finish.
• Store in an airtight tin at room temperature for up to 2 weeks; the orange blossom flavor deepens beautifully after a day or two.

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