Kaab el Ghzal

Name: Kaab el Ghzal
Yield: makes 24-26
Ingredients: 3 cups all-purpose flour; 2 eggs, lightly beaten; 1/2 cup vegetable oil; 6–8 tablespoons fresh orange juice, or as required; 3 1/4 cups ground almonds; 1 cup sugar; 1 egg, lightly beaten; 1 egg yolk; The zest of 1 lemon or 1 orange; 1–2 drops of vanilla extract or almond extract (optional)

December 9, 2011

These most famous of Moroccan pastries are best known abroad by their French name, cornes de gazelle or gazelle’s horns. Stuffed with ground-almond paste and curved into horn-shaped crescents, they are ubiquitous wedding-party fare. I have eaten some with a very thin hard crust, and some with a thicker, crumbly crust. This one, made with eggs rather than butter, is thin and crisp.

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