Sesame Cookies
To balance the nutty flavors of sesame, these sesame cookies ingeniously incorporate anise, reminiscent of licorice, and vibrant citrus zest to counteract the earthiness and achieve a harmonious taste. Additional noteworthy ingredients include almond extract, intensifying the sesame's aroma, and rye flour, which imparts a touch of whole grain goodness and subtle tartness.The cookies themselves are wonderfully uncomplicated: prepare the dough, briefly chill it in the freezer for easier portioning, then shape the cookies, coat them in sesame seeds, and bake. A honey-sweetened egg wash adds a gentle shine and a touch of sweetness. As the cookies will expand slightly while baking, ensure they are placed approximately 1" apart to prevent merging.These delightful treats pair perfectly with a cup of masala chai, hot chocolate, or hot toddy. With their restrained sweetness, they make an excellent choice for a light breakfast or afternoon tea. Once baked, the cookies can be stored in a sealed container at room temperature for up to 1 week or frozen for longer preservation. The dough can be refrigerated for up to 3 days before shaping and baking.
Ingredients
- 1/3 c. (70 g.) granulated sugar
- 1 tsp. finely grated orange zest
- 2 large eggs, separated and divided
- 1/2 c. unsalted butter, melted
- 1 tsp. almond extract
- 1/2 tsp. anise seeds, roughly crushed
- 1/2 tsp. pure vanilla extract
- 1 c. (120 g.) all-purpose flour
- 1/2 c. (60 g.) rye flour
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/4 tsp. baking soda
- 1 c. toasted sesame seeds
- 1 tsp. honey
- 1 tsp. water
Instructions
- In a large bowl, rub together granulated sugar and orange zest with your fingers until sugar is yellow in color. Whisk in 2 egg yolks, 1 egg white, butter, almond extract, anise seeds, and vanilla extract until smooth. Fold in flours, baking powder, salt, and baking soda until no dry spots remain and dough holds its shape. Optional: Cover and transfer to freezer to chill 30 minutes.
- Preheat oven to 350°. Line 2 large baking sheets with parchment. On a work surface sprinkled with sesame seeds, divide dough into 8 portions. Roll each portion to a 1/2"-thick rope. Cut each rope into 1 1/2"-long pieces. Roll each piece to coat fully in sesame seeds.
- Arrange cookies on prepared sheets, spacing about 1" apart. Bake until cookies are set and barely golden, about 10 minutes.
- In a small bowl, whisk honey, water, and remaining 1 egg white until combined. Brush each cookie with a light layer of egg wash and continue to bake until golden, 7 to 10 more minutes.
- Let cool completely before serving.
- Make Ahead: Cookies can be made 1 week ahead. Store in an airtight container at room temperature.
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