Salty Black-And-White Sesame Cocktail Cookies

1. 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. 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 wax paper to 1/4 inch thick. Slide the wax paper-covered disks onto a baking sheet and freeze for at least 1 hour, until firm.

3. 3

   Preheat the oven to 350u00b0 and line 2 large baking sheets with parchment paper. Working with one piece of dough at a time, peel off the top sheet of wax paper. Using a 1 1/2-inch round cookie cutter, stamp out the cookies as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets. Lightly brush the cookies with the egg and sprinkle with the black and white sesame seeds.

4. 4

   Bake the sesame cookies for 17 to 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. 5

   MAKE AHEAD

6. 6

   The rolled-out frozen cookie dough can be wrapped in plastic and kept frozen for up to 2 weeks; thaw the dough slightly before using. The baked cookies can be kept in an airtight container at room temperature for up to 2 days.

7. 7

   NOTES

8. 8

   Almond meal is available at health food stores and at many grocery stores. To make your own, process 4 1/2 ounces blanched almonds until finely ground.

* Per serving · 4 servings · Values may vary.

No additional tips available.