BISCUIT HEAVENWWW.FOODHEAVENMAG.COM JUNE baking heaven 51
Funfetti
gazelle horns
MAKES 14
150g (5½oz) sesame seeds
250g (9oz) blanched almonds
120g (4oz) caster sugar
2 tbsp orange blossom water
10g (¼oz) unsalted butter, softened
¼ tsp salt
a pinch of ground cinnamon
2 tbsp rainbow sugar sprinkles
1 free-range egg white
1 Preheat the oven to 190°C/Gas Mark
- Spread the sesame seeds out on a
baking tray and roast for 7-10 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.
2 Place the almonds and sugar in a food
processor with the orange blossom
water, butter, salt and cinnamon and
process until you have a moist paste.
This will take a bit of time – about
5 minutes, depending on the machine
you are using.
3 Transfer the almond paste to a large
bowl and stir 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 (2in) long.
4 Line 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.
5 Bake the gazelle horns for 10 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.
BAKING^ TIPFUN EFFECT
MAKE SURE THAT YOU
USE VIBRANT AND
COLOURFUL SPRINKLES