Arabic Pistachio and Sesame Cookies
Ingredients
- 3 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup butter
- 3/4 cup fine granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup ground pistachios
- 1/2 cup sesame seeds
- 1 large egg white
Preparation
Preheat the oven to 180°C and position the middle rack, then prepare shallow baking sheets.
On a piece of parchment paper or in a deep bowl, sift the flour, salt, and baking powder, and set aside.
In the mixer bowl, place the butter and sugar, attach the paddle attachment, and mix on medium speed until creamy and crumbly in texture.
Add the egg and vanilla, mix on medium speed until the egg disappears, then add the flour mixture and milk, and mix on medium speed for a minute until a smooth dough forms.
Place the dough on a piece of parchment paper, cover with another piece, and using a rolling pin, roll the dough to 1/2 cm thickness, then using a round cookie cutter, cut the dough into circles.
In a wide plate, place the pistachios, and in another plate place the sesame seeds.
Take a dough circle, place it on the pistachios, press lightly so it sticks to the pistachios on one side only without flipping, then place the circles on the table with the pistachio side down, and using a small brush, brush the other side with egg white and sprinkle with sesame seeds to cover generously.
Place the cookie circles on the baking sheets, leaving an inch between each.
Place the sheets in the oven for 15 minutes until golden brown.
