====== Gazelle Horn Cookies ====== 

Tags: [[cookies]] - [[dessert]] - [[vegetarian]] - [[Gluten Free|GF]] - [[GF cookies]] - [[GF dessert]] - \\ [[GF vegetarian]]\\ 
Active Time: 15 minutes\\ 
Passive Time: 15 minutes\\ 
Serves: 14 cookies\\

====Description====
AKA Kaab el Ghazal, these are beautiful horn-shaped cookies that are naturally gluten free

====Source====
[[https://cooking.nytimes.com/recipes/1025920-kaab-el-ghazal-gazelle-horn-cookies|NY Times]]

====Ingredients====
  *Sesame seeds: 140 g (1 cup), raw

  *Almond flour: 250 g (2 cups)
  *Unsalted butter: 42 g (2 tbsp), softened

  *Sugar: 133 g (2/3 cup)
  *Orange blossom water: 2 tbsp (see notes for subs)
  *Cinnamon: 1/4 tsp ground
  *Salt: 1/4 tsp

  *Egg white: 1 large

====Notes====
  *I subbed zest from 1 orange + 2-3 tbsp orange juice for the orange blossom water and it was great
  *You can also sub the orange blossom water for other flavorings, like 1 tsp vanilla extract or 1/4 tsp ground cardamom - just make sure to add about 2-3 tbsp water to the dough for it to form
  *Original recipe says not to use extra fine almond flour, but I did and it turned out great
  *Store in an airtight container at room temperature for up to 7 days


====Instructions====
  -Preheat oven to 375F
  -Spread the sesame seeds in a pan and toast until golden, about 10-12 minutes. Shake about halfway through toasting
  -In a medium bowl, use your hands to mix the almond flour and butter together until thoroughly and evenly combined and the mixture is spreadable
  -Add the sugar, orange blossom water, cinnamon and salt; mix to a moist, paste-like dough
  -Divide the dough into 14 pieces, about 35 grams each, then shape each into a 3.5-inch-long log
  -Line a baking sheet with parchment paper. Place the egg white in a small, shallow, flat-bottomed bowl next to the bowl of toasted sesame seeds and beat gently
  -Lightly coat each dough log in egg white, then immediately coat in the roasted sesame seeds. Use your fingers to mold each sesame-coated log into a crescent shape, pinching gently to give the crescent a slightly tapered ridge, then place on the lined baking sheet. The shape should mimic that of a crescent moon or gazelle horn, like an open C shape or boomerang. The shape should also have a tapered ridge, so that the ends are slightly narrower and shorter than the middle
  -Bake 10 to 12 minutes or until golden. Remove from the oven and cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely

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