Salty Black And White Sesame Cocktail Cookies – a delicious recipe with flour, almond meal, sugar, salt, cold unsalted butter, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor, pulse the flour, almond meal, sugar and salt until combined. Add the butter and pulse until the mixture forms large clumps.
2
Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of waxed paper to 1/4 inch thick. Cut cookies with a 1/2 inch cookie cutter, leaving in the disk. Slide the wax paper-covered disks onto a baking sheet and freeze for at least 1 hour, until firm.
3
Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper. Peel off the wax paper, press out cookies and place on baking sheets, about 1 inch apart. Reserve leftover dough to re-roll and make more cookies. Lightly brush the cookies with the egg and sprinkle with the sesame seeds.
4
Bake the cookies for 17-20 minutes until they are lightly browned; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes then transfer them to a wire rack and let them cool completely.
5
Cookies may be frozen.
673
kcal
Calories
48
g
Fat
50
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup flour, 3/4 cup almond meal, 1/3 cup sugar, 1 teaspoon fine sea salt, and more.
Yes, Salty Black And White Sesame Cocktail Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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