Cookies recipe

Easy Sesame Cookies Recipe – How to Make Italian Sesame Cookies

PICTURED: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

The nutty flavors of sesame can contain a bitter undertone, so these sesame cookies use licorice-like anise and bright citrus zest to neutralize the earthiness for a more balanced flavor. Other ingredients worth noting are almond extract, which helps bring out the flavor of the sesame even more, and rye flour, which adds a bit of whole grain and subtle acidity.

Cookies are simple and simple: prepare the dough, let it cool briefly in the freezer for easier portioning, then shape it, coat it in sesame seeds and bake. The egg wash is sweetened with a touch of honey to add a soft shine and softness. The cookies will expand just a touch while baking, so place them about 1″ apart to prevent them from melting into each other.

Perfect with a cup of chai masala, hot chocolate or hot toddy, these not-too-sweet treats are perfect for a light breakfast or afternoon tea. Once baked, cookies can be stored at room temperature in a sealed container for up to 1 week, or frozen for longer storage. Dough can be refrigerated up to 3 days before shaping and baking.

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Yields:

4


dozen

Preparation time:

0

hours

ten

minutes

Total time:

1

hour

30

minutes

1/3 tsp.

(70 g.) granulated sugar

1 C.

finely grated orange zest

2


large eggs, separated and divided

1/2 tsp.

unsalted butter, melted

1/2 tsp.

coarsely crushed anise seeds

1/2 tsp.

pure vanilla extract

1 ea.

(120 g.) all-purpose flour

1 ea.

toasted sesame seeds

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  1. In a large bowl, rub the granulated sugar and orange zest together with your fingers until the sugar is yellow in color. Whisk 2 egg yolks, 1 egg white, butter, almond extract, anise seeds and vanilla extract until smooth. Stir in the flours, baking powder, salt and baking soda until no dry spots remain and the dough holds its shape. Optional: Cover and transfer to freezer to chill 30 minutes.
  2. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. On a work surface sprinkled with sesame seeds, divide the dough into 8 portions. Roll each portion into a 1/2″ thick rope. Cut each rope into 1 1/2″ long pieces. Roll each piece to coat well with sesame seeds.
  3. Arrange the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake until cookies are set and barely golden, about 10 minutes.
  4. In a small bowl, whisk honey, water and remaining egg white until combined. Brush each cookie with a light coating of egg wash and continue baking until golden brown, 7 to 10 minutes longer.
  5. Let cool completely before serving.
  6. Get ahead: Cookies can be made 1 week in advance. Store in an airtight container at room temperature.

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sesame cookies coated with sesame seeds

PICTURED: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

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