Gazelle Horns
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Making the almond paste
1) Combine all the ingredients for the almond paste in a food processor and combine until smooth.

Making the pastry
1) Combine the flour and salt.
2) Place all the ingredients into a food processor and combine adding enough cold water (approximately 3 teaspoons) to form a soft dough.
3) Remove from the food processor and knead the dough briefly until elastic.
4) Cut the dough into 3. Then on a floured work surface, roll the dough pieces out into long thin rectangles. Cut into strips 3 cm (1 &ldquoWink wide.
5) Gently mould a cylinder shape of almond paste along the length of each strip of pastry.
6) Dampen the other side of the pastry strip with egg white and fold the strip to enclose the almond paste and press all around the filling to seal.
7) Cut the filled cylinder of pastry into 7 cm (3 &ldquoWink strips. Curl into crescents resembling horns.
8) Place on a tray lined with baking parchment paper; brush the pastries with a mixture of egg yolk and a ½ teaspoon of water.
9) Bake in a 180°C (350°F) oven for about 20 minutes or until lightly golden;
10 ) Remove from the oven and leave to cool.

To serve the stylish way: Sprinkle with icing sugar and serve.
Store in an airtight container for up to 3 days or freeze.
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cook: Tea

Gazelle Horns

One of the exciting elements of Purim is the obligatory giving of food gifts to friends and family. We are commanded to give at least two foods to at least one person, and they must be ready-to-eat food items.
The mitzvah must be performed on the day of Purim, 14th Adar as it was declared a day for feasting and joy, and of sending portions one to another, and gifts to the poor.
These Moroccan pastry biscuits make excellent Mishloah Manot gifts. Though its shape is reminiscent of a crescent, it actually represents a gazelle horn, hence its name. Filled with almond paste and flavoured with orange flower water, they are a pure delight.

Preparation Time: 30 minutes Cooking Time: 20 minutes
Makes: Approximately 35


280g plain flour
2 tablespoons melted butter
2 tablespoons orange flower water
2 large egg yolks, beaten
A pinch of salt
1 egg white – lightly beaten – to seal pastry
1 egg yolk – to glaze pastry

Almond paste
200g whole almonds, roasted and roughly chopped
200g icing sugar
2 tablespoons orange flower water
2 tablespoons melted butter
2 egg yolks, beaten
1 teaspoon cinnamon
Garnish: Icing sugar – for dusting
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