Description
These traditional Sicilian sesame cookies feature a bright, citrusy dough with a tender, sandy texture that stays fresh for days. Coated in a crunchy layer of toasted sesame seeds, they offer the perfect balance of nuttiness and sweetness for your afternoon tea.
Ingredients
- 85 grams chilled unsalted butter, cubed
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large egg yolks
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon freshly grated lemon zest
- 2 large egg whites
- 2 tablespoons water
- 1 cup sesame seeds
Instructions
- Whisk the egg yolks, milk, vanilla extract, and lemon zest in a medium bowl until the mixture is smooth and the aromatics are well combined.
- Place the flour, sugar, baking powder, and salt in a food processor and pulse; add the chilled butter cubes and pulse until the mixture resembles coarse sand.
- Add the liquid yolk mixture to the processor and pulse just until a dough ball begins to form, then wrap tightly in plastic and refrigerate for 30 minutes.
- Preheat your oven to 375°F (200°C) and divide the chilled dough into six equal portions.
- Roll each portion into a 10-inch log and cut into four 2.5-inch segments to create 24 uniform cookies.
- Whisk the egg whites with water, dip each dough segment into the wash, roll thoroughly in sesame seeds, and bake on a lined tray for 25 minutes until golden brown.
Notes
For the most consistent texture, ensure your butter remains very cold until it is pulsed into the dry ingredients. If you find the sesame seeds are not adhering well, ensure the egg white wash is fully coating the dough segment before rolling.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Sicilian