Kaab el Ghazal (Gazelle Horn Cookies)

Preparation

1. Step 1

   Heat oven to 375 degrees.

2. Step 2

   Spread the sesame seeds on a sheet pan and toast in oven until golden, about 10 minutes, stirring halfway through to make sure they toast evenly. Set aside to cool, keeping the oven at the same temperature. When cool, transfer the toasted seeds to a small, shallow, flat-bottomed bowl; set aside.

3. Step 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. Step 4

   Add the sugar, orange blossom water, cinnamon and salt; mix to a moist, paste-like dough.

5. Step 5

   Divide the dough into 14 pieces, about 1¼ ounces/35 grams each, then shape each into a 3½-inch-long log.

6. Step 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.

7. Step 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. Step 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. Store in an airtight container at room temperature for up to 7 days.