Sesame Seeds Gazelle Horns with Rainbow Sprinkles

Preheat the oven to 200°C (180°C fan), Gas Mark 6.

Spread the sesame seeds out on a baking tray and roast for 7 to 10 minutes or until golden, stirring halfway through to ensure even roasting.

Remove from the oven, transfer the sesame seeds to a shallow bowl, and leave to cool. Keep the oven on at the same temperature.

In a mixing bowl, use your hands to combine the ground almonds and softened butter until the butter is evenly distributed.

Add the caster sugar, orange blossom water, salt, and ground cinnamon to the mixture and mix until you have a moist paste.

Fold in the rainbow sugar sprinkles, ensuring they are evenly distributed.

Divide the paste into 14 equal portions and shape each into a cylinder approximately 5 cm long.

Line a baking sheet with baking paper.

Dip each almond paste cylinder into the egg whites, then coat in the roasted sesame seeds.

Mould each sesame-coated cylinder into a crescent shape and place them on the lined baking sheet.

Bake the gazelle horns for 10 to 12 minutes or until golden.

Remove from the oven and let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.