Active Time
30 MIN
Total Time
2 HR
Yield
Serves : Makes about 4 dozen cookies
© Quentin Bacon

How to Make It

Step 1    

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.

Step 2    

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. Roll out each disk between 2 sheets of wax paper to 1/4 inch thick. Slide the wax paper–covered disks onto a baking sheet and freeze for at least 1 hour, until firm.

Step 3    

Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with one piece of dough at a time, peel off the top sheet of wax paper. Using a 1 1/2-inch round cookie cutter, stamp out the cookies as close together as possible. 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.

Step 4    

Bake the sesame cookies for 17 to 20 minutes, until they are lightly browned; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack and let them cool completely.

Chef's Notes

Almond meal is available at health food stores and at many grocery stores. To make your own, process 4 1/2 ounces blanched almonds until finely ground.

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