In my never ending search of new recipes for my classes, I came across a version of this Moroccan cookie. I have tried the ones that are encased in pastry and they are absolutely delicious, but I was looking for a slightly simpler version. When I came across a few recipes like this one I thought they would work out great, so I started by testing the recipe and then making a few tweaks until I landed on this final recipe. I taught it at two Moroccan classes and in both instances this recipe was the favourite, so I think that qualifies as a success!
The use of mastic gum is interesting here, it is a popular ingredient in Middle Eastern desserts, savoury dishes, wines and even perfumes and incense. Mastic gum is a resin harvested from the Mastic tree, and it is only produced in the Greek island of Chios. Historically, the resin has been used for digestive issues, colds and as a breath freshener. It is truly a centuries old ingredient and I was excited to try it in this recipe! To buy some, go to your Middle Eastern grocer and ask for it, they usually have the tiny packets behind the counter.
These almond cookies are decadent, not overly sweet and definitely moreish. Even better, they can be made by hand in one bowl, which makes for easy cleanup. The best thing, they keep for at least a week (if they last that long) in an airtight container. They are perfect for anyone looking for gluten free options, so I hope you give them a try!
SESAME CRUSTED GAZELLE HORN COOKIES
3/4 cup raw sesame seeds
1/8 tsp mastic gum pearls, optional
2 cups almond flour
3 Tbsp unsalted butter, softened
⅔ cup granulated sugar
2 Tbsp orange blossom water, or the zest of one orange
½ tsp ground cinnamon
¼ tsp fine sea salt
1 large egg white
Heat oven to 375°F degrees. Line two sheet pans with parchment paper.
Spread the sesame seeds on sheet pan and toast until golden, about 10 minutes, stirring halfway through to make sure they toast evenly. Cool completely, then transfer to a medium, shallow, flat-bottomed bowl; set aside.
In mortar and pestle, place mastic gum pearls, add a healthy pinch of sugar and pound into a fine powder.
In a medium bowl, using your hands, mix the almond flour, mastic gum powder, and butter together until thoroughly and evenly combined and the mixture is even.
Add sugar, orange blossom water, cinnamon and salt; mix to a moist, paste-like dough.
Divide the dough into 30 pieces, then shape each piece into a ½” thick log.
Beat the egg white in a small, shallow, flat-bottomed bowl until it’s a bit foamy. Place next to the bowl of toasted sesame seeds.
Lightly coat each dough log in egg white, then immediately coat in the roasted sesame seeds. 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 cookie’s ends should be slightly narrower and shorter than the centre. Place shaped cookies on sheet pan.
Bake 10 to 12 minutes or until golden brown. 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.
Makes 30.