vegan Kaab al Ghazal / Cornes de Gazelle (Moro…

vegan Kaab al Ghazal / Cornes de Gazelle (Moroccan almond-paste-filled cookies)

recipe under the cut!

INGREDIENTS:

for the dough:

  • 2 cups (270g) all-purpose flour (measured by spooning flour gently into a measuring cup and levelling it off)
  • 2 tbsp water
  • 1 tbsp vegetable oil
  • ¼ cup plus 2 tbsp melted vegan margarine
  • 2 tbsp orange blossom water

for the almond paste:

  • 1 ½ cup (225g) almonds
  • ½ cup (50g) sugar
  • 2 tbsp orange blossom water
  • ¼ tsp cinnamon
  • 2 tbsp melted vegan margarine

INSTRUCTIONS

for the dough:

1. add all ingredients for the dough into a large bowl. you should get a soft dough that just comes together without being sticky–add more water if necessary.

2. knead the dough for 10-20 minutes until it is smooth and elastic.

for the almond paste:

1. blanch the almonds by placing them in boiling water for about a minute, then gently pinching each one to remove its skin. dry thoroughly.

2. toast the almonds in a large pan over medium heat for a couple minutes until a shade darker.

3. grind almonds and remaining ingredients in a food processor or grinder until a smooth paste results.

to assemble the cookies:

1. take a portion of the dough (covering the dough that you’re not using so that it doesn’t dry out) and roll it out–it should be very thin but not translucent.

2. place about a tablespoon of almond paste on the dough in roughly the size and shape of a finger.

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3. fold the dough over the filling and press firmly to seal. form into a sharply curving crescent shape that is slightly narrower at the top than at the bottom. the direction from which you folded the dough should form the inside of the curve.

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4. use a pastry wheel to cut the cookie from the remaining dough. repeat until all of the dough has been used.

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5. place cookies on a baking sheet lined with parchment paper. prick a few holes in the top of each cookie with a fork or toothpick.

6. bake at 350F (175C) for 15-20 minutes, until a shade darker (be careful not to overcook them or they will be too tough–they shouldn’t be golden brown!)

the name of this cookie means “gazelle horns” or (in French) “gazelle ankles.” Kaab al Ghazal are commonly served with Moroccan mint tea. they may be dipped in orange blossom water and then covered in sugar, in which case they’re called Kaab al Ghazal M’fenned.