Italian Sesame Cookies

These is almost like a sweet bread stick that goes really well with a cup of tea, mug of coffee, or glass of milk. Enjoy.

½ cup sesame seeds (roasted)
120 g unsalted butter, room temp
½ cup sugar
1 medium lemon zest grated
1 cup whole wheat flour
½ cup all-purpose flour
½ cup almond flour
1 tsp baking powder
½ tsp salt
2 tablespoons honey
1 teaspoon vanilla extract
120 g milk divided in half and room temperature

Roast the seeds over low heat, making sure to move them constantly until they just begin to brown. Allow to cool. 

Line two baking sheets with parchment.  

Sift flours, baking powder and salt into a bowl. Set aside.

In a stand mixer, add sugar, lemon zest, honey and butter and cream until light and fluffy. Add vanilla to combine. 

Alternate the flour mixture and 60 g of milk by hand until fully incorporated. Don’t overwork the dough.

Divide the dough into 8 pieces and roll them into a log about 1” thick. Cut the dough into 2” pieces, dip in 60 g of milk and then toasted sesame seeds.  Place on baking sheet (about 1” apart) and refrigerate for 30 minutes while you preheat oven to 325 degrees F. 

Bake the cookies for 20 minutes at 325 F then lower to 300 degrees for 5-8 minutes until they are lightly browned. 

Let them cool before eating. 


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