Sesame-Almond Cookies
Submitted by sandyr
Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.
YIELD
1 1/2 dozenPREP
25 minCOOK
20 minREADY
1 hrsThese olive oil cookies have a distinctly Mediterranean soul. No butter, no eggs. Instead, olive oil infused with toasted sesame seeds and lemon peel forms the base, and dry white wine adds moisture and a subtle acidity that keeps the sweetness in check.
Toasting the sesame seeds directly in the olive oil with a strip of lemon peel is a clever technique. The warm oil extracts flavor from both, building an aromatic fat that carries those flavors through every bite. Once cooled, that infused oil becomes the foundation of the dough.
The cookies bake into firm, crunchy rounds with a sandy, almost shortbread-like texture from all that oil. They’re lightly sweet with warm cinnamon, citrus zest, and almonds in every bite. Store them in a tin and they actually get better after a day or two as the flavors meld.
Chef Tips
- Don’t skip the 30-minute dough rest. It lets the flour fully hydrate and makes the dough easier to shape without cracking.
- Flatten the balls to an even ¼-inch thickness. Uneven cookies bake unevenly, with thin edges burning while thick centers stay doughy.
- Watch closely after 15 minutes. These go from lightly golden to over-browned fast because of the oil and sugar content.
Variations
- Orange blossom: Add a teaspoon of orange blossom water to the dough for a floral, North African twist.
- Pistachio version: Swap the almonds for chopped pistachios and the sesame seeds for poppy seeds.
Ingredients
Directions
Heat oil, 2 inch strip lemon peel and sesame seeds in large skillet over medium heat until seeds are lightly browned.
Remove from heat, cool.
Remove lemon peel strip.
Pour oil and sesame seeds into large bowl.
Add wine, grated lemon and orange peels, sugar and almonds, stir.
Combine flour and cinnamon in small bowl.
Add to oil mixture gradually, stirring well.
Gather dough into ball, knead once or twice until smooth.
Set aside to rest for 30 minutes.
Preheat oven to 350℉ (180℃).
Divide dough into 18 equal pieces.
Roll each into a ball and flatten about 3 inch across and ¼ inch thick.
Place on lightly greased baking sheet.
Bake 20 minutes or until lightly browned and firm.
Cool on wire rack.
Store in covered container.
Comments
