These gazelle horns are a vegan, gluten free and low sugar twist on the famous Moroccan crescent-shaped cookies. A naturally sweetened nuts and dry-fruits paste scented with subtle orange flower and warm spices is enclosed in a delicate almond pastry, shaped into a crescent and baked until just barely golden. An explosion of flavors in the mouth! Serve these gazelle horns at special occasions or enjoy with a cup of warm tea for a perfect afternoon snack.

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How to perfectly roast nuts oven

Why it’s important to roast your nuts

The very first step of this recipe, and maybe the most important one, is to roast the pistachios and almonds. Please don’t skip this step as it can make all the difference in the recipe and bring your gazelle horns from good to exceptional!

Roasting nuts has two main effects. First, it releases and deepens their flavor, making them even more nutty and tasty. Some nuts like hazelnuts or almonds have a pretty light taste in their raw state. But roast them a few minutes and they’ll release all their potential and let you discover hidden amazing flavors! Roasting nuts also gives them a crispier texture and beautiful golden color that makes them so appetizing.

How to roast nuts in the oven

There are two basic ways to roast nuts: in a pan or in the oven. Both work well, but I personally prefer the oven option which I think provide a more even baking and consistent results.

Roasting nuts in oven if very simple and doesn’t require anything. Some add a little touch of oil or salt to bring a new flavor, but this is definitely NOT necessary and even not always appropriated. You can refer to this article from The Kitchn for more interesting information about it.

• To roast nuts in the oven, preheat oven to 320 degrees F and spread the nuts in an even layer on a parchment paper lined baking sheet. Distribute them evenly, leaving enough space between them to ensure an even baking.
• Place in oven and roast for 5 minutes first. Then, remove the baking sheet and stir to move the nuts from the edges towards the middle and the middle nuts towards the edges. This is important for an even roasting of all the nuts.
• Place back in the oven for 5 minutes more. After 5 minutes, check the nuts again. They should start to brown and smell nutty. You are looking for the nuts to be evenly golden brown and crispy. Return to the oven if needed and check again after another 2 minutes. Nuts rarely take longer than 15 minutes to roast. It is important to check the nuts frequently as they can go from almost done to overdone in less than a minute!
• When the nuts are done, remove from the oven and immediately transfer onto a plate or a cooling rack. Allow to completely cool before storing.

How to make dates and nuts filling

Once the pistachios and almonds are roasted, it’s time to prepare the filling we will use to stuff the gazelle horns. This filling must be firm enough to be shaped into half-moon and hold its form in the biscuit. But also smooth and sweet to contrast the crispiness of the outside biscuit.

Start by placing the roasted pistachios and almonds in a food processor and pulse to break into very small pieces. I don’t recommend to use a blender here as you want to control the size of the nuts bites and keep texture.

Then add the rest of the ingredients: roughly chopped pitted dates, cinnamon, cardamom, orange blossom water, water and salt flakes. Pulse again until a thick and even paste forms. Don’t over-mix to keep a little texture into the paste.

As the filling is added sugar free, I recommend to use medjool dates that are especially smooth and naturally sweet. If you can’t find medjool dates or if your dates are very dry, soak them in hot water for 15 minutes before using to soften.

How to form gazelle horns

When the filling and the pastry dough are ready, you can assemble to shape the gazelle horns. This step can be funny or a little bit tricky if you’re not very agile with your hands. Just take your time, be patient and follow the steps and tips below.

1. Very lightly dust a work surface with flour. You can also directly work on a piece of parchment paper if you prefer. Using a pastry roll, roll out the dough in an even 2 to 3-mm (about 1/12-inch) thick sheet.
2. Use a pastry cutter, a round metal form or the top of a glass jar to cut out 8-cm (3-inch) diameter discs in the dough. 
3. Take a small portion of the filling paste (about 15 g) and form a half-moon-shaped log with your fingers. Place the log on one side of a disc, leaving a little space to the edge. Fold the pastry dough over the filling, covering it completely.
4. Seal the edges tightly with your fingers and mold the biscuit into a crescent shape.
5. Transfer onto the prepared baking sheet and brush with almond and agave mixture before baking.

Tips to shape gazelle horns

• Slightly wet your hands with water. This helps to avoid the dough to stick to your hands when you shape the gazelle horns. Do it as many times as you need during the process.
• Make sure the pastry dough has the right consistency. It should be firm and just dry enough to be shaped with the hands without crumbling. If the dough is too dry and crumbly, add a little more agave. If it’s too sticky, add more white rice flour until you get the desired consistency.
• Cut out large discs of dough. So you’ll have more ease to work it and shape the crescents. 8 centimeters is a good diameter for medium-sized gazelle horns, but you can increase to 9 centimeters if you feel more confident.
• Don’t put too much filling. I know that can be tempting as this nuts and fruits filling is absolutely irresistible! But don’t overload the gazelle horns or it can be difficult to shape them. If you have filling leftover, roll the paste into little balls to make delicious energy balls for snack!

What can I use instead of … ?

Something I always think about when I’m developing a recipe is to keep it as simple as possible to adapt depending on the ingredients you have at home or your personal taste. Even if it’s always better to use the exact ingredients and quantities when following a recipe, here are a few substitutions you can make.

For the filling

• Replace pistachios and almonds with other nuts. The recipe asks for a mix of pistachios and almonds. Pistachios bring a delicious and strong flavor typical from Middle Eastern and North Africa. However, feel free to use any other variety of hard nuts, like hazelnuts or walnuts. Avoid varieties like cashews, macadamias or Brazil nuts that have a very different texture.
• Use different spices. In this recipe, we use cinnamon and cardamom to season the filling. But you can also use other ground spices, like ginger, star anise, or even coriander!

For the pastry dough

• Replace tahini with another nut butter. Tahini is a smooth sesame cream extensively used in Middle Eastern and Mediterranean cuisine. I love it in this recipe as it brings interesting nutty and toasty aromas to the biscuit. However, you can replace tahini with any other light-tasting nut butter of your choice, like almond, cashew, sunflower. Avoid peanut butter that have a strong flavor.
• Substitution for orange blossom water. If you can’t find orange blossom water or simply don’t like it, with half vanilla extract and half water, or just water.

For more gluten-free biscuits, check out these recipes

• The BEST Walnut Chocolate Chip cookies GF & oil-free
• Chewy Brownie Caramel cookies GF
• Pecan and Chocolate filled Sandwich Cookies GF
• Easy Coconut and Matcha macaroons GF & oil-free
• 5-ingredients Almond Cookies GF
• Chocolate stuffed cookies GF

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Gazelle Horns – nuts and fruit-filled crescent cookies

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• Author: Alice Pagès
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 10 cookies 1x
• Category: cookies
• Method: oven
• Cuisine: North Africa
• Diet: Vegan

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Description

These gazelle horns are a vegan, gluten free and low sugar twist on the traditional Moroccan crescent-shaped cookies. They’re made of a flavored nuts and fruits paste enclosed in almond pastry. Serve at special occasions or enjoy with a cup of tea for a perfect afternoon snack.

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Ingredients

Scale 1x2x3x

Filling

• 1/4 cup raw pistachios (40 g)
• 1/4 cup raw almonds (40 g)
• 50 g dates, pitted and roughly chopped (about 3 dates)
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cardamom
• 1/2 tsp orange blossom water
• 1 tsp water
• 1 pinch sea salt flakes

Pastry dough

• 2/3 cup white rice flour (100 g)
• 1/3 cup almond meal (30 g)
• 3 tbsp agave (52 g)
• 1 tbsp + 1 tsp melted coconut oil (20 g)
• 2 tbsp tahini (35 g)
• 1 tbsp orange blossom water
• 1 pinch of salt

Brushing

• 1 tbsp almond milk
• 1 tbsp agave

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Instructions

Filling

1. Start by roasting the raw pistachios and almonds (skip this step if using already roasted nuts). Preheat the oven to 320 degrees F and line a baking sheet with parchment paper. Spread the pistachios and almonds on the baking sheet in an even layer, leaving space between them. Bake for 10-15 minutes until the nuts are slightly browned and fragrant. Stir half way through baking for an even roasting and to prevent burning. Remove from oven and allow to cool down for a few minutes.
2. Place the roasted pistachios and almonds in a food processor and pulse to break into very small pieces. Then add the chopped pitted dates, cinnamon, cardamom, orange blossom water, water and salt flakes and mix until a thick and sticky paste forms. Don’t over-mix to keep a little texture into the paste. Transfer the paste to a mixing bowl and set aside.

Pastry dough

1. In a large mixing bowl, add the white rice flour, almond flour and salt. 
2. In a separate bowl, mix the agave, melted coconut oil, tahini and orange blossom water and stir to combine.
3. Pour the wet preparation into the bowl of dry ingredients and mix using a spatula until a dough forms. The dough must be thick and just dry enough to be shaped with the hands without crumbling. If the dough is too dry, add a little more agave. If it’s too sticky, add more white rice flour until you get the desired consistency.

Assembly

1. Preheat the oven to 340 degrees F and line a baking sheet with parchment paper.
2. Very lightly dust a work surface with flour. Using a pastry roll, roll out the dough in a 2 to 3-mm (about 1/12-inch) thick sheet. Use a pastry cutter or a round form to cut out 8-cm (3-inch) diameter discs in the dough. 
3. Take a small portion of the filling paste (about 15 g) and form a half-moon-shaped log. Place the log on the edge of a disc and fold the pastry dough over the filling, covering it completely. Seal the edges tightly and use your fingers to mold into a crescent shape. Lightly wet your hands to avoid the dough to stick to your fingers. Transfer onto the prepared baking sheet. Repeat with remaining dough and filling.
4. Mix the almond milk and agave, and brush the cookies with this preparation. Bake in oven for about 12 minutes, until they are lightly golden. Avoid over baking as this can toughen the filling paste.
5. Remove the gazelle horns from the oven and transfer to a rack to cool completely, until the pastry is hard and dry. Store in an airtight container.

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Notes

1. Gazelle horns will keep for up to one week stored in an airtight container at room temperature, or up to several months in the freezer. 
2. You can use raw or roasted pistachios and almonds to make the filling. If using already roasting nuts, simply skip the first step.
3. As the filling is added sugar free, I recommend to use medjool dates that are smooth and naturally sweet. If you can’t find medjool dates or if your dates are dry, soak them in hot water for 15 minutes before using to soften.
4. If you don’t have orange blossom water or don’t want a strong flavor, replace with water.

Recette version française

Cornes de gazelle – biscuits orientaux fourrés amande pistache

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• Author: Alice Pagès
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 10 biscuits 1x
• Category: Biscuits
• Method: Four
• Cuisine: Afrique du Nord
• Diet: Vegan

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Description

Cette revisite vegan, sans gluten et allégée en sucre des célèbres biscuits marocain est tout aussi irrésistible que sa version traditionnelle! Un biscuit aux amande renferme une pâte parfumée aux noix et fruits secs. Parfaits à déguster accompagné d’une tasse de thé.

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Ingredients

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Farce amande pistache

• 40 g de pistaches vertes crues
• 40 g d’amandes crues
• 50 g de dattes moelleuses, dénoyautées et hachées
• 1/2 c. à c. de cannelle en poudre
• 1/4 c. à c. de cardamom en poudre
• 1 c. à c. d’eau de fleur d’oranger
• 2 c. à s. d’eau
• 1 pincée de fleur de sel

Biscuit

• 100 g de farine de riz blanc
• 30 g de poudre d’amande
• 52 g de sirop d’agave
• 20 g d’huile de coco fondue
• 35 g de crème de sésame (Tahin)
• 2 c. à s. d’eau de fleur d’oranger

Dorure

• 2 c. à s. de lait végétal
• 2 c. à s. de sirop d’agave

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Instructions

Farce amande pistache

1. Commencer par faire griller les pistaches et les amandes (sautez cette étapes si vous utilisez des pistaches et des amandes déjà grillées). Préchauffer le four à 160°C. Chemiser une plaque de papier sulfurisé et disposer les pistaches et les amandes en une seule couche, en les espaçant suffisamment. Enfourner pendant 10 à 15 minutes, jusqu’à ce qu’elles soient colorées et parfumées. Remuer à mi-cuisson pour assurer une cuisson homogène et éviter qu’elles ne brulent. Retirer du four et laisser tiédir quelques minutes.
2. Placer les pistaches et les amandes grillées dans le bol d’un mixeur et mixer brièvement afin de les briser en très petits morceaux. Ajouter les dattes dénoyautées et hachées, la cannelle, la cardamome, la fleur d’oranger, l’eau et le sel, et mixer jusqu’à obtenir une pâte homogène. Ne pas trop mixer pour garder un peu de texture et des petits morceaux. Transférer la pâte dans un saladier et réserver.

Biscuit

1. Mélanger la farine riz, la poudre d’amande et le sel dans un grand saladier.
2. Dans un autre bol, mélanger le sirop d’agave, l’huile de coco fondue, la crème de sésame et l’eau de fleur d’oranger.
3. Verser la préparation dans le saladier d’ingrédients secs et mélanger avec une spatule. La pâte obtenue doit être suffisamment compacte pour être modelée facilement avec les mains sans s’effriter. Si la pâte est trop sèche et s’effrite, ajouter un peu de sirop d’agave. Si au contraire elle est trop humide et collante, ajouter un peu de farine riz.

Assemblage

1. Préchauffer le four à 170°C et chemiser une plaque de cuisson de papier sulfurisé.
2. Fariner très légèrement un plan de travail et étaler la pâte à biscuit avec un rouleau à patisserie en une couche de 2 à 3 mm d’épaisseur. Découper des disques de diamètre 8 centimètres environ à l’aide d’un emporte-pièce.
3. Humidifier légèrement les mains avec de l’eau pour éviter que la pâte ne colle. Prélever une cuillère de farce (environ 15 g), former une demie-lune et la déposer sur le bord d’un disque de pâte. Rabattre l’autre côté du disque au dessus de la farce pour la recouvrir et sceller fermement les bords de pâte en appuyant avec les doigts. Modeler délicatement la pâte avec les mains afin de lui donner une forme de demie-lune. Déposer la corne de gazelle sur la plaque et recommencer jusqu’à épuisement des préparations.
4. Préparer la dorure en mélangeant le lait végétal et le sirop d’agave, et badigeonner les cornes de gazelles avec d’un pinceau. Enfourner pendant 12 minutes environ, jusqu’à ce que le biscuit soit légèrement doré. 
5. Retirer du four et transférer les cornes de gazelles sur une grille. Laisser complètement refroidir afin que le biscuit sèche et devienne croquant.

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Notes

1. Une fois refroidies, les cornes de gazelles se conservent pendant 1 semaine dans une boite hermétique à température ambiante, ou pendant plusieurs mois au congélateur.
2. Vous pouvez utiliser des pistaches et des amandes crues ou grillées pour réaliser la farce. Si vous utilisez des noix déjà grillées, sautez simplement la première étape.
3. Pour réaliser la farce, je recommande d’utiliser des dattes de variété medjool, plus moelleuses et naturellement très sucrées. 
4. Vous pouvez remplacer l’eau de fleur d’oranger par de l’extrait de vanille ou de l’eau.