Kaab el Ghazal (Gazelle Horns)

This can and should be done ahead - even the day before. Place one pound of blanched almonds in a food processor. Pulse in short bursts until ground to a very fine powder, almost like flour. Transfer to a large bowl. Add one and a half cups of powdered sugar, half a teaspoon of ground cinnamon, and mix well. Add one to two egg yolks, two to three tablespoons of soft butter, two tablespoons of orange blossom water, and one tablespoon of rose water (if using). Using your hands, knead everything together thoroughly until the mixture comes together into a smooth, pliable paste. It should be completely smooth with no graininess, and should hold together like playdough. If too dry and crumbly, add a bit more butter or orange blossom water. If too wet and sticky, add more ground almonds or powdered sugar. Knead for several minutes until silky smooth. Wrap tightly in plastic wrap and refrigerate for at least one hour, or overnight. The chilling makes it easier to shape.

In a large bowl, place two cups of all-purpose flour with a pinch of salt. Make a well in the center. Add half a cup of melted butter (cooled to lukewarm), two tablespoons of orange blossom water, and one egg if using. Using a fork or your hands, begin mixing from the center, gradually incorporating the flour. Add water one tablespoon at a time (you'll need about four to six tablespoons total) until the dough comes together. It should be soft and pliable but not sticky - softer than bread dough but firmer than cookie dough. Knead gently for a few minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for at least thirty minutes, or up to two hours. This resting period is crucial - it allows the gluten to relax so the dough can be rolled very thin without springing back.

Remove the chilled almond paste from the refrigerator. Pinch off pieces about the size of a walnut (roughly one tablespoon each). Roll each piece between your palms into a smooth log shape about three inches long and half an inch thick, tapering slightly at the ends like a thin cigar or finger. The log should be smooth with no cracks. Place the shaped logs on a baking sheet or plate and set aside. You should get about thirty logs. This pre-shaping of the filling makes assembling the pastries much faster and easier. Keep the shaped logs covered with plastic wrap to prevent drying while you work.

This is the most challenging and crucial step. Divide the rested dough into two or three portions to make rolling more manageable. Keep portions you're not working with covered. On a lightly floured surface, roll out one portion of dough as thin as you possibly can - ideally about one-sixteenth of an inch thick, almost translucent. The dough should be so thin you can nearly see through it, yet strong enough not to tear. Use a light touch and roll from the center outward, rotating the dough frequently and flouring lightly as needed to prevent sticking. This requires patience and practice. If the dough springs back, let it rest for a few minutes before continuing. The thinner the dough, the more delicate and refined the final pastry will be.

Using a round cookie cutter or glass (about three to four inches in diameter), cut circles from the rolled dough. Place one almond paste log across the diameter of each circle, slightly off-center. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, using a tiny bit of water if needed to help them stick. Trim any excess dough with a sharp knife or pastry wheel, leaving about one-quarter inch of sealed edge. Now carefully curve the sealed pastry into a crescent or horn shape, bending it gently into a graceful curve. Place on a parchment-lined baking sheet. Repeat with remaining dough and filling. Gather and re-roll dough scraps to make more pastries. The shaped crescents should be elegant and uniform, with the filling completely enclosed.

Preheat your oven to 350°F (175°C). Some bakers brush the crescents lightly with beaten egg white or egg wash before baking for subtle sheen, though traditional pale kaab el ghazal are often baked without. Bake for twelve to fifteen minutes, rotating the pan halfway through. Watch carefully - the pastries should remain very pale, almost white, with just the slightest hint of golden color on the tips and edges. They should NOT brown significantly. The dough should be cooked through and dry to the touch, but maintain its delicate pale appearance. Over-baking will make them hard and change the intended delicate flavor. Remove from oven when just barely set and pale. Let cool on the baking sheet for five minutes, then carefully transfer to a wire rack to cool completely.

Once the kaab el ghazal are completely cool, they can be finished in the traditional Moroccan way. Prepare a mixture of three tablespoons of orange blossom water mixed with three tablespoons of water in a shallow bowl. Have a plate of powdered sugar ready. Working with one pastry at a time, quickly dip it into the orange blossom water mixture (just a second - don't soak it), then immediately roll it in powdered sugar to coat. Place on a serving platter. The orange blossom water makes the sugar adhere and adds final aromatic perfume, creating a delicate white glaze. Alternatively, you can simply dust the cooled pastries with powdered sugar without the water dip. Both methods are traditional. Arrange the finished kaab el ghazal on a decorative platter - their elegant curved shapes create beautiful presentation when piled artfully.