Cornes de Gazelle, meaning “gazelle horns,” are one of the most iconic Moroccan pastries. Recognized by their elegant crescent shape and delicate texture, these cookies are traditionally filled with almond paste and lightly scented with orange blossom water.
This raspberry variation brings a modern, gourmet twist to the classic recipe by combining the richness of almonds with the subtle floral notes of rose and the fruity freshness of raspberry. The result is a sophisticated pastry that balances tradition with creativity.
What Makes Raspberry Cornes de Gazelle Special
Unlike the classic version, Cornes de Gazelle with raspberry feature:
- A smooth almond filling enhanced with rose aroma
- Crunchy raspberry pieces that add texture and mild acidity
- A lightly tinted dough that gives the pastry an elegant, festive appearance
This version is perfect for special occasions, tea ceremonies, or refined dessert tables.
Ingredients
For the Dough
- All-purpose flour
- Powdered sugar
- Sunflower oil
- Softened butter
- A pinch of salt
- Orange blossom water
- A small amount of pink or raspberry food coloring
For the Almond, Rose & Raspberry Filling
- Peeled almonds
- Granulated sugar
- Butter
- Orange blossom water
- Rose paste
- Crunchy raspberry pieces
Optional Decoration
- Edible gold leaf or fine decorative touches
How to Make Cornes de Gazelle with Raspberry
1. Prepare the Dough
In a large bowl, mix the flour, powdered sugar, butter, oil, salt, and food coloring. Gradually add orange blossom water and knead until a soft, smooth dough forms. Cover and refrigerate for several hours to allow the dough to relax and become easier to work with.
2. Make the Almond Filling
Grind the peeled almonds with sugar until you obtain a fine, smooth texture. Add the butter, rose paste, and orange blossom water, then knead until a cohesive almond paste forms. Gently fold in the raspberry pieces. Shape the filling into small logs and set aside.
3. Shape the Pastries
Roll out the dough very thinly. Place one almond log along the edge of the dough, fold over, and seal carefully. Trim excess dough and gently curve each piece into a crescent shape. Place on a lined baking tray and allow the pastries to rest at room temperature for several hours.
4. Baking
Prick each pastry with a needle to prevent cracking. Brush lightly with melted butter. Bake in a low-temperature oven until just set and pale in color. Finish with a light brushing of egg white if desired and return briefly to the oven.
Serving and Storage
Allow the Cornes de Gazelle to cool completely before serving. They can be decorated with edible gold for a luxurious finish.
Store in an airtight container at room temperature for several days. Their flavor improves after resting, as the rose and raspberry aromas develop.
A Perfect Balance of Tradition and Innovation
Cornes de Gazelle with raspberry are a beautiful example of how Moroccan pastry can evolve while respecting its roots. Delicate, fragrant, and visually elegant, they offer a unique tasting experience that pairs perfectly with mint tea or coffee.