I found this cookie recipe in the November issue of Food and Wine and had to give it a try for my friend’s baby shower last week. They are not too sweet, and they’re made with ground almonds along with flour. Prefer for nibbling with some delicious holiday libations.
Here’s what you need to make 3-4 dozen bite-sized cookies:
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 your food processor, pulse the flour, almond meal (blanch almonds, then grind to Grape Nut size), sugar and salt until combined. Add the butter and pulse until the mixture forms large clumps, kind of like a pie crust. You may need to add water (I did) to make it a cohesive dough. As you can see, it’s still very thick, kind of like a shortbread. That is because of the almond meal.
I found that rather than cutting these out, it was easier to just cover the dough in Saran and form the dough into a cylinder. Use your hands to keep rolling until the dough is in a long 1-1 1/2-inch cylinder, and then freeze that cylinder for at least an hour. Slice the cookies off with a serrated knife.
Wash lightly with an egg and sprinkle sesame seeds on top. Bake for about 12-15 minutes at 350. These cookies will not spread, do feel free to put them pretty close together.
By the way, you can find the original recipe here, but I’d highly recommend picking up both the November and December print editions of F&W. They are both particularly good. We usually make at least one recipe out of each issue, but with these two I think we’ll be doing much more.