- 1 cup all-purpose flour
- 3/4 cup almond meal or ground almonds (see Note)
- 1/3 cup sugar
- 1 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. 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.
- 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.
- 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.
The rolled-out frozen cookie dough can be wrapped in plastic and kept frozen for up to 2 weeks; thaw the dough slightly before using. The baked cookies can be kept in an airtight container at room temperature for up to 2 days.
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.
Green-appley California sparkling wine: NV Scharffenberger Brut.