Kaab el Ghazal
Delicate crescent-shaped Moroccan pastries, their thin shells cradling a fragrant orange-blossom almond paste.
Contains common allergens
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Instructions
- 1
Blend the ground almonds, powdered sugar, cinnamon, and 2 tbsp orange blossom water into a smooth, pliable paste, then roll into thin 2-inch logs and set aside.
- 2
Make the dough by mixing the flour, salt, melted butter, and enough warm water (about 1/3 cup) to form a soft dough, then knead for 8 minutes until silky and elastic.
- 3
Roll the dough paper-thin on a floured surface, cut into 4-inch squares, and lay an almond log along one edge of each.
- 4
Fold the dough over the filling, press out air, and trim with a fluted cutter, then curve each piece into a crescent and prick the top a few times with a pin.
- 5
Bake at 350°F for 12 to 15 minutes until barely golden, then brush with the remaining orange blossom water and cool before serving.
Plan it in Listahan
Add Kaab el Ghazal to your week, check it against your household's allergens, and build the shopping list automatically.