Sesame Gazelle Horns with Rainbow Sprinkles

Ingredients

• 250 gAll-purpose flour
• 30 gUnsalted butter, melted
• 1 wholeEgg
• 60 mlWater, as needed
• 0.25 tspSalt
• 300 gBlanched almonds, finely ground
• 150 gPowdered sugar
• 40 gUnsalted butter, softened, for filling
• 3 tbspOrange blossom water
• 1 wholeEgg white, for coating
• 4 tbspToasted sesame seeds, for coating
• 3 tbspRainbow sprinkles, for topping

Instructions

1. 1

   Make the dough: mix the flour, salt, melted butter, and egg in a bowl. Gradually add water and knead until smooth and elastic. Cover and rest for 30 minutes.

2. 2

   Make the filling: combine the ground almonds, powdered sugar, softened butter, and orange blossom water, kneading until a smooth, pliable paste forms. Roll into thin finger-length logs.

3. 3

   Roll the rested dough out thinly on a lightly floured surface and cut into rectangles slightly longer than the almond logs.

4. 4

   Place an almond log on each piece of dough, fold over to enclose completely, and seal the edges, forming a thin cigar shape, then curve into a crescent.

5. 5

   Brush each crescent with egg white and roll in toasted sesame seeds to coat evenly.

6. 6

   Preheat the oven to 180°C (350°F). Place the crescents on a parchment-lined baking sheet, seam side down, and prick lightly with a fork.

7. 7

   Bake for 12-15 minutes, until just set and pale golden (do not overbake).

8. 8

   Let cool completely, then scatter generously with rainbow sprinkles while the surface is still slightly tacky from the egg white so they stick.

9. 9

   Serve on a festive platter with mint tea.