Black and white sesame seeds form a great-looking op-art mosaic on this cookie, no matter how you scatter them. But its true raison d’être is the taste, texture and cocktail compatibility. The taste is slightly sweet, definitely salty and just a touch rich because of the seeds; the texture is shortbready, with a little extra crumble because of the almond flour and a little extra crunch because of the sesame. The cookies compatibility is almost limitless: Try them with any white wine or champagne or pair them with vermouth or sherry and then bring them out again with the cheese course.
So as you can see, my cookies do not include the black and white sesame seeds because I didn’t have any black ones and there wasn’t a store open close to me on Sunday when I made these which sells small amounts – I didn’t want a whole huge package in my pantry that I have JUST spring cleaned. “Use what you have, as far as possible” has been my motto for the past little while. I also ground my own skin-on almonds for this recipe as I didn’t have any almond meal – I think this is why they are a little darker than the image in the book.
These were SO good. Light and crunchy and a little bit sweet and a little bit salty. The PERFECT accompaniment to your glass of rosé on a patio. And yes, they totally have a place on your cheese board!
Get the recipe for Dorie Greenspan’s Sesame Sea Salt Cookies on page 382 of Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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