Among the lovers of almond meal, I am the most passionate. The first time I made these cookies with my mom as a child there was no such thing as an almond meal in our grocery store. I believe there still isn’t. We bought our almonds, blanched, peeled, and ground them to a powder.
The process was lengthy but well worth it. Now that I’m able to use almond meal, these cookies take me five to ten minutes to make. And I’m not the fastest person you’d ever meet.
When I saw these cookies in Nadji’s blog, saveurs et gourmandises, in their original cornes de gazelle shape, I was inspired. I felt a need, a necessity, an imminent life or death urgency to make them.
So I made them, completely changing the shape but only slightly the ingredients. They were as good as those I had in my childhood, those I shared with my mother a million different ways.
Gluten-Free Almond and Sesame Cookies Recipe
Makes 16 cookies
- 2 cups almond meal (available at WF)
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 2 tablespoons unsalted butter, melted (or coconut oil)
- 1/4 cup honey
- 2 teaspoons orange blossom water
- 1/2 cup white sesame seeds, lightly toasted
In a large bowl, combine the almond meal, cinnamon, and salt together. Stir in the butter, honey and orange blossom water. The mixture should be moist enough to shape between your hands. Form into small balls, the size of a walnut. Roll each almond ball into sesame seeds.
Serve with hot mint tea or spiced coffee.