Algerian Tcharek Msaker : Sugar coated Almond filled Crescent cookies

French

I invite you to discover the recipe for Tcharek Msaker, an unbeatable traditional Algerian pastry.

These delicious gazelle horns, or crescent cookies filled with almond paste and coated in powdered sugar, are perfect for holidays and special occasions.

Refined and elegant, they’re sure to win over every sweet tooth.

Explore this classic recipe and my best tips to help you make these little delights successfully every time.

Tcharek Msaker : Algerian “Cornes de Gazelle” Coated in icing Sugar

Tcharek Msaker or Algerian “gazelle horns”, are delicate crescent cookies filled with almond paste and wrapped in a snowy veil of icing sugar.

Lightly scented with orange blossom water, they’re tender and crumbly on the outside, then irresistibly soft at the center, where the fragrant almond filling melts in your mouth.

It’s easy to see why they’re a must on festive tables across Algeria, especially for Eid and family celebrations: they look elegant, keep well, and feel truly special with a cup of mint tea or coffee.

What makes Tcharek Msaker unique is the finishing touch. Instead of simply dusting with sugar, the cookies are briefly dipped in a light syrup, then coated.

This helps the icing sugar cling beautifully without turning hard.

Done right, you get that signature airy, velvety finish that stays bright and refined.

Despite their jewel-like appearance, they’re surprisingly approachable: a simple shortbread-style dough, a perfumed almond filling, and a few shaping tricks.

Follow the tips for a flawless coating, and you’ll create a stunning traditional treat, every single time.

Tcharek Msaker Ingredients (Dough, Almond Filling & Orange Blossom Syrup)

– For the dough

• Flour 3 Cups : Use good-quality flour for a fine, crumbly shortbread-style dough.
• Smen 1 Cups : Clarified butter for a rich, melt-in-the-mouth texture; you can also use melted butter.
• Salt, a pinch : Balances sweetness and brings out the buttery flavour.
• Powdered sugar, sifted 2 tbsp : Adds a light sweetness and keeps the dough delicate.
• Vanilla extract 1 tea spoon : For a soft, sweet aroma.
• Orange blossom water  1/2 Cup : Gently perfumes the dough with a floral note.
• Water, as needed : Add gradually until the dough is soft and pliable, not sticky.

– For the almond filling

• Finely ground almonds 2 Cups : Choose finely ground almonds for a smooth, even paste.
• Powdered (icing) sugar, sifted 1 Cup : Adds sweetness and a melt-in-the-mouth finish.
• Smen (ghee) , 1 tbsp : Makes the filling softer and slightly creamy.
• Vanilla extract 1 tea spoon : Enhances the almond flavour.
• Orange blossom water, as needed : Add little by little until the paste holds together and stays flexible.

– For the syrup

• Water, 2 cups : The base of the syrup for dipping.
• Orange blossom water, 1 tea glass : Gives the syrup its signature floral scent.
• Granulated sugar 1 cup : Creates a lightly syrupy texture and the essential sweetness.

How to Make Algerian Tcharek Msaker (Gazelle Horns Coated in Powdered Sugar)

Tcharek Msaker is a very easy Algerian cookie to make. The only real “secret” is getting the right technique so the powdered sugar coating stays soft and doesn’t harden too much over time.

1) Make the dough

• Combine sifted flour, powdered (icing) sugar, vanilla extract, and a pinch of salt.
• Make a well in the centre and add the melted fat (cooled).
• Rub the mixture well between your palms to fully absorb the fat into the flour (sand-like texture).
• Add orange blossom water, then add water gradually, kneading until you get a soft, smooth, even dough.
• Divide into small balls (about the size of a small mandarin), place on a tray, cover with cling film, and let rest.

2) Prepare the almond filling

• Mix the filling ingredients in the order listed above.
• Shape into small logs: 8 cm long and about 0.5 cm thick.
• Place on a plate lightly dusted with powdered sugar.

3) Shape the crescents

• On a lightly floured surface, roll out the dough balls.
• Form a circle about 10 cm wide, then thin it slightly into a gentle oval.
• Place one almond log along the edge, then roll up, pressing lightly while shaping into a crescent.
• Arrange on a baking tray and bake in a preheated 180°C oven until lightly golden. Watch closely, these bake quickly. You want the dough cooked and lightly coloured while keeping the filling soft and tender.
• Remove from the oven and let cool completely.

Tips for a Perfect Icing Sugar Coating on Tcharek Msaker

Getting that smooth, snowy finish on Tcharek Msaker takes a little precision and patience. Follow these reliable tips for a bakery-worthy result.

1) Use good-quality Icing sugar

• Sift the powdered sugar to remove lumps and keep the coating fine and even.
• Choose extra-fine powdered sugar so it clings better to the cookies.

2) Get the syrup consistency right

• The syrup should be lukewarm, not hot and not cold, so the sugar adheres properly.
• Aim for a slightly thick texture :
  • too thin → the sugar won’t stick well
  • too thick → it can form a hard crust

3) Dip the cookies at the right time

• Let the cookies cool completely before dipping, otherwise they can turn too soft.
• Dip quickly, just enough to coat, don’t soak them.

4) Coat in two stages

• After the first coating, let the cookies rest for a few minutes so the moisture absorbs some sugar.
• Roll them in powdered sugar a second time for a brighter, more even finish.

5) Air-dry properly

• Place the cookies on a wire rack and let them dry for a few hours at room temperature to prevent sticking.
• Avoid handling them too soon so you don’t damage the coating.
• Final pro tip: For an ultra-fine “snowy” look, set the cookies on a rack and sift powdered sugar over them after the last coating.

How to Store Tcharek Msaker So They Stay Fresh and Melt-in-the-Mouth

To keep your Tcharek Msaker tender, crumbly, and beautifully coated, follow these storage tips:

Room-temperature storage (best for short-term)

• Place the cookies in an airtight container, separating layers with parchment paper so they don’t stick together.
• Store in a cool, dry place, away from humidity, which can spoil the powdered sugar coating.
• Shelf life: up to 2 weeks at room temperature.

Fridge storage (only if needed)

• If your home is hot or humid, store them in the fridge in a fully airtight container (this is essential to prevent moisture absorption).
• Take them out about 30 minutes before serving so they return to their best flavour and soft texture.
• Shelf life: up to 1 month.

Freezer storage (for long-term keeping)

• Wrap each cookie individually in cling film to protect the coating.
• Transfer to a freezer bag or airtight container, placing parchment paper between layers.
• Shelf life: up to 3 months.
• To serve, thaw gently at room temperature and avoid handling too much to keep the sugar coating intact.