Kaab el ghazal, also known as gazelle horns, are cookies beloved by many Moroccans and are typically shaped like a crescent, mimicking the curve of a gazelle's horn. Often enjoyed with tea, these cookies are a staple during special occasions and celebrations such as Eid al Fitr, which marks the end of Ramadan. Making cookies for Eid al Fitr is just one of those things that almost every household in Morocco does.
Every house has its own specialty, and it is not uncommon to see neighbors trade cookies. If you know that your neighbor makes the best Apricot Jam Cookies, and that your Crescent Cookies are better than hers, then it only makes sense to produce a surplus in order to trade it for those sweet Apricot Jam Cookies. In economics we call that a comparative advantage; it’s the foundation of the Moroccan Cookie Trade Economy.
These cookies are made from a fragrant almond-based dough, flavored with orange blossom water and a hint of cinnamon. In this version, the dough is coated in sesame seeds before baking, giving these gluten-free cookies a distinctive nutty flavor and a subtle chewy texture that contrasts beautifully with the soft, aromatic filling inside.
Traditionally, blanched almonds are ground at home in a food processor, but this recipe simplifies the process by calling for store-bought almond flour.
Crescent Shaped Cookies are very popular in Morocco as they are fairly cheap to make, and quite delicious. They are often drizzled in ganache, baked as is (no icing), or more commonly with a simple icing like we are going to make today. Their texture is very soft and crumbly, and their taste makes them a perfect coffee companion. What better way to celebrate Eid al Fitr than with a fresh serving of Moroccan Mint Tea and a few almond shortbread cookies?
Read also: The Allure of Blue and White Tile
Moroccan pastries are works of art. They have incorporated the flair of the French with the use of Middle East ingredients, such as honey, almonds, sesame seeds, and dried fruit.
Almond Crescent Cookies - Creative Chef - Kappa TV
Ingredients:
- 1 cup / 140 grams raw sesame seeds
- 2 cups / 250 grams almond flour (not super fine)
- 3 tablespoons / 42 grams unsalted butter, softened
- ⅔ cup / 133 grams sugar
- 2 tablespoons orange blossom water (see Tip)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 1 large egg white
Ingredient Substitution Guide
If you don’t have orange blossom water on hand, you may swap in the zest of 1 orange or use another flavoring like 1 teaspoon vanilla extract or ¼ teaspoon ground cardamom.
Instructions:
- Heat oven to 375 degrees.
- Spread the sesame seeds on a sheet pan and toast in oven until golden, about 10 minutes, stirring halfway through to make sure they toast evenly. Set aside to cool, keeping the oven at the same temperature.
- When cool, transfer the toasted seeds to a small, shallow, flat-bottomed bowl; set aside.
- In a medium bowl, use your hands to mix the almond flour and butter together until thoroughly and evenly combined and the mixture is spreadable.
- Add the sugar, orange blossom water, cinnamon, and salt; mix to a moist, paste-like dough.
- Divide the dough into 14 pieces, about 1¼ ounces / 35 grams each, then shape each into a 3½-inch-long log.
- Line a baking sheet with parchment paper.
- Place the egg white in a small, shallow, flat-bottomed bowl next to the bowl of toasted sesame seeds.
- Lightly coat each dough log in egg white, then immediately coat in the roasted sesame seeds.
- Use your fingers to mold each sesame-coated log into a crescent shape, pinching gently to give the crescent a slightly tapered ridge, then place on the lined baking sheet. (The shape should mimic that of a crescent moon or gazelle horn, like an open C shape or boomerang. The shape should also have a tapered ridge, so that the ends are slightly narrower and shorter than the middle.)
- Bake 10 to 12 minutes or until golden.
- Remove from the oven and cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 7 days.
Nutritional Information (Per Serving):
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
| Nutrient | Amount |
|---|---|
| Calories | 221 |
| Fat | 16 grams |
| Saturated Fat | 3 grams |
| Trans Fat | 0 grams |
| Monounsaturated Fat | 3 grams |
| Polyunsaturated Fat | 2 grams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 3 grams |
| Sugars | 10 grams |
| Protein | 6 grams |
| Sodium | 47 milligrams |
Read also: Morocco's Blue Pearl
Read also: Men's Moroccan Fashion
Popular articles:
tags: #Moroccan
