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150g sesame seeds<\/p>\n<\/li>\n
250g ground almond <\/p>\n<\/li>\n
120g caster sugar<\/p>\n<\/li>\n
2 tablespoons orange blossom water\u00a0<\/p>\n<\/li>\n
40g unsalted butter, softened<\/p>\n<\/li>\n
\u00bc teaspoon salt<\/p>\n<\/li>\n
\u00a0\u00bc pinch of ground cinnamon<\/p>\n<\/li>\n
2 tablespoons rainbow sugar sprinkles\u00a0<\/p>\n<\/li>\n
2 egg whites<\/p>\n<\/li>\n<\/ul>\n
\u00a0\u2022\u00a0Preheat the oven to 200\u00b0C (180\u00b0C fan), Gas Mark 6. Spread the sesame seeds out on a baking tray and roast for 7\u201310 minutes or until golden, stirring halfway through to make sure that they roast evenly. Remove from the oven, tip the sesame seeds into a shallow bowl and leave to cool. Leave the oven on at the same temperature.\u00a0<\/p>\n
\u2022 Use your hands to mix the almonds and the butter until the butter is evenly spread. Add in the sugar, orange blossom water, butter, salt and cinnamon and mix together until you have a moist paste. <\/p>\n
\u2022\u00a0Mix in in the sprinkles, making sure that they are evenly distributed. Divide the paste into 14 equal-sized portions, then shape each into a cylinder 5cm long.<\/p>\n
\u2022\u00a0Line a baking sheet with baking paper. Dip each almond paste cylinder into the egg white, then immediately coat in the roasted sesame seeds. Use your fingers to mould each sesame-coated cylinder into a crescent shape and place on the lined baking sheet.<\/p>\n
\u2022 Bake the gazelle for 10 to 12 minutes or until golden. Remove from the oven and leave them to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely<\/p>\n<\/div>\n