Cornes de Gazelle (Almond Crescents)
If you were sitting in our family salon right now, I would serve you this. A variation of the classic Kaab el Ghazal, sometimes dusted with powdered sugar or dipped lightly in chocolate for a modern twist. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Almond paste
- Orange blossom water
- Pastry dough
- Powdered sugar (optional)
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
What is the secret to perfecting this classic?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Form the almond paste into crescents.
Wrap in ultra-thin pastry dough.
Bake until just set but still pale.
If desired dust heavily with powdered sugar while still warm.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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