Kaab el Ghazal — Moroccan Gazelle Horn Cookies – Vegan version

👨‍🍳 Method

To assemble

1. 1
   Sift the flour into a bowl, add the sugar and margarine and rub with your fingertips into a crumbly mixture.

   SifterBowl
2. 2
   Cover and let the dough rest 30 minutes.

   ⚙ KneadingBowlStand mixer

   💡Knead only until the dough comes together: long kneading toughens it, and the maamoul comes out hard instead of crumbly.
3. 3
   Wrap the dough and chill it in the fridge 30 minutes.

   Plastic wrapRefrigerator
4. 4
   Mix the ground almonds, sugar, cinnamon, rose water and extract by hand into a smooth ball.
5. 5
   Shape the dough into walnut-size balls, flatten each ball in your palm, place a teaspoon of filling in the center and seal well.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6. 6
   Fill each round with a teaspoon of the filling, fold into a half-moon and press the edges firmly.

   ⚙ Rolling Out DoughRolling pinCookie cutter

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
7. 7
   Fill each round with a teaspoon of the filling, fold into a half-moon and press the edges firmly.
8. 8
   Arrange the cookies on the baking sheet.

   Baking pan
9. 9
   Let cool completely, and only then dust with the powdered sugar.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.