Sesame & Almond Cookies
 
Prep time
Cook time
Total time
 
Gorgeous, simple cookies that taste like halvah and pair perfectly with ice cream.
Serves: 16
Ingredients
  • ½ cup sesame seeds
  • 3 1.2 ounces (100 grams) of almond paste
  • ⅜ cup sugar
  • 1 egg white
  • ¼ teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • ⅛ teaspoon salt
Instructions
  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  2. Pulse 2 tablespoons of the sesame seeds in a food processor until coarsely ground. Break the almond paste with your hands and add to the processor, pulsing just til mixed. Add the sugar and pulse again until the mixture resembles coarse crumbs. Put in the egg white and the vanilla, then process to bring everything together into a dough. Add the flour and salt, and process once more, til smooth.
  3. Pour the remaining sesame seeds onto a small plate. Using a teaspoon and slightly moistened hands, take about 1 teaspoon of batter and roll it into a ball. Gently drop the ball in seeds and turn until completely coated. The dough will be very sticky, and the cookies will want to squirm around. Don't worry if they lose their shape; just slightly remold them into balls when you place the on the cookie sheet 2 inches apart.
  4. Bake for 18 to 20 minutes, until lightly browned. Cool on racks.
  5. Store in an airtight container. If you don't eat them all, extra cookies will last about a week.
Notes
To make your own almond paste, follow the instructions here.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/08/sesame-cookies-to-go-with-ice-cream.html