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Sesame Seed Cookies
Spring 2003

These crisp, not-too-sweet cookies (shown here with biscotti) have a rich and addictive sesame flavor. In Sicily, such Biscotti di Regina are made with butter and white flour, but this olive oil/whole-wheat version is equally delicious. I like them with dessert wines or espresso.

Prep time: 35 minutes
Start to finish: 1 hour 5 minutes
To make ahead: The cookies keep well in an airtight container for up to 2 weeks.
Degree of difficulty: moderate

Ingredients

1/2 cup sesame seeds
1 cup whole-wheat pastry flour
1 cup all-purpose unbleached flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup mild extra-virgin olive oil
1 teaspoon vanilla extract

To make:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or lightly coat with cooking spray. Spread sesame seeds in a small baking pan and bake until golden, about 10 minutes. Transfer to a plate to cool.
2. Combine whole-wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl; whisk until well blended. In a medium bowl, whisk eggs, oil and vanilla. Add the wet ingredients to the dry ingredients; stir with a wooden spoon or rubber spatula, then work with your hands to make a smooth dough. It will be slightly crumbly but still hold together.
3. To form cookies, scoop a level tablespoon of dough and roll it into a log about 11/2 inches long by 3/4 inch thick. Roll the log in the sesame seeds, tamping the ends in the seeds so the log is completely covered. Repeat with remaining dough, placing cookies about 11/2 inches apart on the prepared baking sheets.
4. Bake cookies, one sheet at a time, until golden and firm to the touch, 25 to 30 minutes. Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.

Makes about 2 dozen cookies.
Per cookie: 119 calories; 7 g total fat (1 g sat, 4 g mono); 18 mg cholesterol; 13 g carbohydrate; 2 g protein; 1 g fiber; 75 mg sodium.