Black & White Sesame Cocktail Cookies
The texture of these cookies is similar to shortbread, but the ground almonds and the sesame seeds give these cookies a nutty flavor. I found these cookies are a perfect accompaniment to stilton cheese. This recipe was adapted from Food and Wine Magazine, November 2011.
Black & White Sesame Cocktail Cookies
Makes 85 cookies
1 cup all-purpose flour
3/4 cup almond meal or ground almonds
1/3 cup sugar
1/2 teaspoon fine sea salt
1 stick cold unsalted butter, cut into 1/2-inch dice
1 large egg, beaten
Black and white sesame seeds, for sprinkling
In a food processor, pulse the flour, almond meal, sugar and salt until combined. Add the butter and pulse until the mixture forms large clumps.
Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Refrigerate for at least 1 hour, until firm.
Preheat the oven to 350° and line baking sheets with parchment paper. Roll disk to 1/4 inch thick. Using a 1-inch round cookie cutter, cut out the cookies. Arrange the cookies 1 inch apart on the prepared baking sheets. Lightly brush the cookies with the egg and sprinkle with the black and white sesame seeds.
Bake the cookies for 10 to 12 minutes, until they are lightly browned. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack and let them cool completely.
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