Postre · Algeria · Algiers

Qaran b'l-Ghzal (Gazelle Horns) 🌙

Name: Qaran b'l-Ghzal (Gazelle Horns)
Prep time: 36 min
Cook time: 54 min
Total time: 90 min
Yield: 2-4 servings
Cuisine: Maghrebi
Ingredients: 2 cups whole almonds, roasted; 3/4 cup + 1 tbsp sugar (for filling); 1/4 tsp ground cinnamon; 1 egg (for filling) + 1 egg (for dough); 1 tbsp + 1 1/2 tbsp orange blossom water; 2 cups all-purpose flour; 1/2 cup + 1 tbsp unsalted butter, cold; Pinch of salt; 1 tbsp oil; extra sugar for dusting

The showpiece of every Algiers wedding tray: roasted almonds ground into a fragrant orange-blossom paste, shaped into crescents, and shrink-wrapped in a pastry so thin it reads through like letter paper. Slow-baked at 150°C so they stay pale as moonlight.

North Africa Maghrebi ⏱ 90 min Hard

Método

1

Toast almonds 20-25 minutes at 150°C until fragrant; cool slightly.
2

Rub flour, cold butter and salt to breadcrumbs; add egg, oil and 1 1/2 tbsp orange blossom water; knead smooth, wrap, rest 30 minutes.
3

Process almonds fine, then pulse with sugar, cinnamon, egg and 1 tbsp orange blossom water into a paste.
4

Roll walnut-sized logs of filling, crescent-shaped, fingertips to make the curve.
5

Roll pastry very thin; wrap each horn snugly, trim, and seal the edges so no filling shows.
6

Bake 10-12 minutes at 150°C — they must stay pale — and dust with powdered sugar while warm.

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Qaran b'l-Ghzal (Gazelle Horns) 🌙

Método

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