Gazelle Horn Cookies

Tags: cookies - dessert - vegetarian - GF - GF cookies - GF dessert -
GF vegetarian
Active Time: 15 minutes
Passive Time: 15 minutes
Serves: 14 cookies

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

NY Times

• 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

• 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

1. Preheat oven to 375F
2. Spread the sesame seeds in a pan and toast until golden, about 10-12 minutes. Shake about halfway through toasting
3. 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
4. Add the sugar, orange blossom water, cinnamon and salt; mix to a moist, paste-like dough
5. Divide the dough into 14 pieces, about 35 grams each, then shape each into a 3.5-inch-long log
6. 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
7. 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
8. 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