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These crescent-shaped cookies are usually associated with Morocco, but they can be found throughout Algeria and Tunisia in slightly different forms and under various names. Their name translates as gazelle ankles, but they are better known as gazelle horns.
They consist of a thin pastry shell that is wrapped around a sweet cinnamon-flavored almond filling. Both filling and the pastry dough are typically enriched with orange blossom water. The cookies can be coated in crushed nuts or optionally dipped in orange blossom water and then dusted with sugar, in which case they are typically referred as kaab el ghazal m'fenned.
These traditional Moroccan twice-baked cookies come in both sweet and savory versions. They are prepared with shortbread or yeasted dough that is usually enriched with orange blossom water, aniseed, or citrus zest, as well as toasted nuts and dried fruit such as almonds, walnuts, raisins, pistachios, or sesame seeds.
Often dubbed as the Moroccan biscotti, these crunchy treats are best paired with tea or coffee.
Ghoriba are traditional Middle Eastern cookies that come in a few varieties – some can be chewy, while others have a shortbread-like, crumbly texture. The cookies are traditionally shaped into balls or disks, and often have characteristical cracks across their surface.
Ghoriba cookies usually consist of flour, sugar, butter, and almonds. It is recommended to serve them with a cup of tea or coffee on the side.
These tiny Moroccan cookies are prepared with a shortbread dough that is usually enriched with aniseed and toasted sesame seeds. The cookies are usually associated with Ashura festival—the tenth day of the first month of the Islamic calendar.
On that occasion, they are typically served with a variety of dry fruits and nuts. The cookies are also prepared for other festivities and can be enjoyed as an everyday snack that best pairs with coffee or tea.
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