These delectable treats offer a perfect balance of nutty sesame and the subtle touch of fleur de sel. With their crisp on the outside and short-bread like texture and sweet and salty taste profile, these cookies are bound to become a new favorite in your baking repertoire.
40gsesame seedsmixture of white and black sesame seeds, plus more for topping
Egg wash:
1largeeggbeaten
Instructions
Prepare the cookie dough:
Put cold butter, all-purpose flour, almond flour, garlic powder, black pepper, sugar, and salt in a food processor and pulse a few times to get pea-size crumbs
Add the egg and sesame seeds. Gently knead into a dough and then shape into a log. Wrap in a cling wrap and put in the freezer for 1 hour
Shape:
Preheat the oven to 350 F (180 C) for conventional oven. For convection oven, lower the temperature by 20 F or 15 C.
Line the baking pan with parchment paper
The cookie dough should be firm and easy to cut by now. Use a sharp knife to cut into about 1/4-inch thick slices. Place them on a baking pan, about 1 inch apart
Brush them with egg wash and sprinkle with some sesame seeds and a bit of fleur de sel
Bake:
Place the baking pan in the middle rack and bake for 17 minutes or until the edge is lightly brown. Rotate the pan halfway through baking
Cool down:
Let the cookies cool on the pan for 3 minutes and then transfer to a cooling rack to let them cool down completely
Storing:
Once they have cooled down completely, store them in an air-tight container for about one week
They can also be kept frozen for up to one month. Simply thaw at room temperature for few hours before serving