Sesame Tahini & Blood Orange Curd Sandwich Cookies (Gluten Free, Dairy Free) — Will Frolic for Food

Blood Orange Curd In a double boiler combine your eggs (whisked together well), sugar, ghee, and blood orange juice. Cook over medium heat, whisking relatively constantly and scraping down the sides. Cook until the curd has thickened and thickly coats the back of a spoon. Remove from the heat immediately and pour into a heat safe jar. Allow to cool to room temperature, then refrigerate to thicken the curd further. Can be stored, sealed, for up to a week. For the Sesame Cookies Preheat the oven to 325F. Line two cookie sheets with parchment paper, or grease with ghee or coconut oil.In a large mixing bowl, combine the tahini, cane sugar, coconut sugar, cardamom, and egg.In a separate small bowl, mix together the oat flour and baking powder.Add the flour to the tahini and sugar mixture and stir to combine.Chill the dough for at least 30 minutes to overnight in the fridge.Place sesame seeds in a small bowl and set aside.Remove from the fridge, and roll the dough into golf-ball sized rounds.Roll the balls in sesame seeds, pressing the seeds in with your palms, then flatten the balls until they're about 3/4 inch thick (they spread a bit in the oven).Place each cookie at least 1 inch apart on your greased baking sheet.Bake for 14 minutes -- the cookies will be a golden color, beginning to brown at the edges. Let cool at least 10 minutes before handling. To assemble the sandwich cookies, dollop about a teaspoon of blood orange curd on the bottom of the base cookie, then gently sandwich with the top cookie. Continue until all of the cookies are sandwiched with blood orange curd.Eat immediately, or -- to firm up the curd -- place in the freezer for at least 30 minutes before eating your cookies. Can be stored in the freezer for up to two weeks in a tightly sealed container.