Salty Black and White Sesame Cocktail Biscuits
Prep time
Cook time
Total time
The perfect bite to serve as an appetizer or with cocktails!
Author: Dorie Greenspan
Recipe type: Appetizer
Serves: 4 dozen
Ingredients
- 1 cup all-purpose flour
- ¾ cup almond meal or ground almonds
- ⅓ cup sugar
- 1 tsp. fine sea salt
- 4 oz. cold butter, cut into ½-inch dice
- 1 large egg, beaten
- --- Black & white sesame seeds, for sprinkling
Instructions
- In a food processor, pulse the flour, almond meal, sugar and salt until combined. Add the cold butter and pulse until the mixture forms large clumps. Turn the dough out onto a clean 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 ¼-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 1½-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 beaten 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.
Notes
Almond meal is available at health food stores and at many grocery stores. To make your own, process 4½ ounces blanched almonds until finely ground.
Usually we make the whole recipe, but only bake half of it at a time. You can wrap the rolled-out frozen dough in plastic and keep it frozen for up to 2 weeks; thaw the dough slightly before using. The baked cookies can be stored in an airtight container at room temperature for up to 2 days and in the refrigerator for a few more days.
Usually we make the whole recipe, but only bake half of it at a time. You can wrap the rolled-out frozen dough in plastic and keep it frozen for up to 2 weeks; thaw the dough slightly before using. The baked cookies can be stored in an airtight container at room temperature for up to 2 days and in the refrigerator for a few more days.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/savory-black-and-white-sesame-cocktail-cookies/