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1
Preheat the oven to 400F, with racks in the upper and lower thirds.
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2
In the bowl of an electric mixer fitted with the paddle attachment, mix flour, sesame seeds, sugar, anise seeds, baking powder, and salt on low speed until just combined.
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3
In a small bowl, combine the olive oil and water; add to flour mixture.
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4
Beat on low speed until just combined, scraping down the sides of the bowl as needed.
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5
Shape a 1 1/2 tablespoon of dough into a ball.
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6
Place two balls at a time on a piece of parchment paper, at least 5 inches apart, and cover with another piece of parchment.
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7
Roll out into very thin 8-by-4-inch ovals.
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8
Transfer dough and parchment to a baking sheet.
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9
Lift off top piece of parchment.
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10
Generously brush ovals with egg white, and generously sprinkle with sugar.
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11
Repeat with two more balls of dough.
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12
Bake, rotating sheets halfway through, until cookies are brown around the edges and in spots on top, 6 to 8 minutes.
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13
Transfer parchment and cookies to a wire rack to cool completely.
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14
Repeat with remaining balls of dough.
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15
Cookies can be kept, stacked between layers of parchment paper, in an airtight container at room temperature for up to 4 days.
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16
The cookie doughwhich is made with olive oil rather than butteris shaped into balls, then placed between sheets of parchment for rolling.
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17
To achieve the proper texture, the rolled pieces of dough should be very thin.
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18
Just before baking, the dough is brushed with beaten egg white and sprinkled liberally with sugar.
