Called cornes de gazelle in French, this dish is also known as gazelle ankles or kaab el ghazal, and is a traditional cookie from the Maghreb region. They are crescent shaped cookies made of a flour dough and stuffed with an almond paste and orange blossom water which gives it a refreshing aroma. These cookies are often served at special occasions and celebrations. So try your hand at this quick sweet recipe which will make delicious, unique cookies that you can serve at the next big event or dinner you're hosting.
Ingredients:
For the almond paste:
- 500 gm almonds, blanched, skinned
- 275 gm sugar
- 75 ml orange flower water
- 60 gm unsalted butter, melted
- 1/4 teaspoon cinnamon
- 1 pinch mastic, or gum Arabic powder, optional
For the pastry dough:
- 375 gm all-purpose flour
- 1/2 teaspoon salt
- 2 small eggs
- 170 gm unsalted butter, melted
- 5 tablespoons orange flower water
For the optional egg wash:
- 1 large egg
- 1 tablespoon orange flower water
For the optional kaab el ghazal m'fenned:
- Orange flower water, optional, for dipping
Directions:
- First, make the almond paste. Place the blanched almonds in a grinder and beat until it forms a paste.
- Using your hands, mix the ground almonds with sugar, cinnamon, orange flower water and gum Arabic powder, forming a smooth, moist paste. Shape this mixture into a sausage-like shape, no larger than your small finger. Repeat with the entire paste. Cover the sticks and set aside.
- Mix together the sifted flour, salt, eggs, butter and orange flower water to form a dough. Add the wet ingredients a little bit at a time, mix for a bit, then add more. Continue this process until it's all mixed in. Now knead the dough for about 20 minutes until it's smooth and elastic.
- Divide the dough into 6 portions, cover with plastic wrap and set aside for at least 20 minutes.
- Dust a work surface with flour. Roll one portion of the dough until rather thin. Lay one stick of the dough near the top of the dough. Fold the top edge around the almond paste stick until it's concealed. Thoroughly seal the dough.
- Now use your fingers to gently pinch and mold the almond paste into a crescent shape. Now taper the tips and make it wider along the base. Shape gently so the dough doesn't tear. Use a knife to gently cut out the crescent and make sure the edges are properly sealed. Transfer the cookie onto an ungreased baking sheet. Repeat this process with the remaining dough and paste.
- Let the cookies rest uncovered for at least an hour. During this time, preheat the oven to 350°F or 177°C.
- If you’ve opted in for the egg wash, make it by beating together the egg with orange flower water. Lightly brush it onto the cookies. Then use a needle to prick a few holes in the ridge along the top of each cookie. This wash gives the cookies a nice sheen.
- Bake the cookies for 12-15 minutes. The exact time will depend on the machine you're using. You’ll know it's done when it just starts to turn golden. Do not overbake or the pastry will harden and the almond paste will toughen.
- Remove from the oven.
- If you’ve opten in for the kaab el ghazal m’fenned, quickly dip the still warm cookies in orange flavor water, shake off the excess and roll them in powdered sugar. If you don't want the orange flavor, don't dip them, just simply roll them in the powdered sugar.
- Serve cool.
- Store leftover cookies in an airtight container at room temperature for about a week.
Notes, tips and tricks:
- When making the almond mixture, you can add more or less sugar, cinnamon and orange flower water depending on the taste you prefer.
- If you prefer, you can prepare the almond paste and store it in the fridge beforehand for up to a week.
- The recipe for the dough calls for unsalted butter and a pinch of salt. If you don't have that, you can also use salted butter and skip the salt pinch. But it's better to use unsalted butter and add the salt separately because the salt brings out other flavors strongly.
Be careful about shaping the dough and do it gently or it will tear.