Black Sesame Cookies
Nutty, toasty, and lightly sweet, these cookies have a rich black sesame flavor with a buttery texture!
Contains: dairy, gluten, eggs, almonds, sesame
Cut 120 g unsalted butter (½ cup + ½ Tbsp) into small cubes. Keep them refrigerated until ready to use
In a food processor, combine 1⅓ cups all-purpose flour (plain flour), 40 g almond meal (¼ cup + 4 tsp), 6 Tbsp sugar, and ⅛ tsp kosher salt. If you don't have a food processor, you can simply use a bowl to mix all the ingredients.
Take out the butter from the refrigerator, add to the food processor, and mix together. If you use a regular bowl to mix, use a dough/pastry blender to combine the butter into the dry ingredients.
Lastly, add 1 large egg yolk and mix until everything is fully combined. If the food processor is small and it doesn’t look like it’s mixed completely, take it out and mix well with a silicone spatula.
Put the dough on your work surface. Form it into a ball and divide into 2 equal portions. Roll each portion into a log approximately 2 inches (5 cm) in diameter, and wrap the logs tightly in plastic wrap and refrigerate until firm (at least 1 hour).
Preheat the oven to 350°F (175°C). Remove the plastic wrap and cut the dough into discs about ¼ inch (6 mm) thick. If you prefer thicker cookies, cut into discs about ½ inch (1.3 cm) for a total of 20 thick cookies.
Place them on 2 baking sheets lined with parchment paper. Bake for about 15 minutes, or until lightly browned around the edges.
Remove from the oven and allow to cool on the baking sheet for about 10 minutes. Once cooled, it's time to eat!
