Get ready to indulge in the irresistible flavors of traditional Italian cuisine with our delightful recipe for Sesame Cookies. These cookies are a classic Italian treat that perfectly balances a delicate crunch with a nutty aroma.
Whether enjoyed with a cup of coffee or as a sweet snack, these cookies are sure to transport you to the vibrant streets of Italy. So, let’s dive into the recipe and embark on a delicious journey!
Sesame Cookies are a classic example of Italian biscotti, which are known for their crunchy texture and long shelf life. Biscotti were originally baked twice to preserve them for extended periods, making them ideal for sailors and travelers. Over time, biscotti became a beloved treat enjoyed by people of all walks of life.
Today, Sesame Cookies are enjoyed throughout Italy and beyond. They have become a staple in Italian bakeries and are often enjoyed with a cup of coffee or tea. The combination of the nutty flavor of sesame seeds and the subtle sweetness of the cookie creates a delightful balance that appeals to many palates.
Whether you’re enjoying Sesame Cookies as a part of Italian culinary traditions or simply savoring their delicious taste, these treats continue to carry the rich heritage of Italian baking and offer a glimpse into the diverse flavors of Italy’s culinary history.
Italian Sesame Cookies
1 stick butter, room temperature
½ cup sugar
Zest of one orange
1 teaspoon vanilla
1 egg, room tempurature
2 cups flour
¾ teaspoon baking powder
Pinch of salt
½ cup sesame seeds
In a large mixing bowl combine butter, sugar, orange zest, and vanilla
Add in the egg
In a separate bowl whisk together the flour, baking powder, and salt then add to the wet mixture mixing until a dough forms
Wrap the dough in plastic wrap and chill for 30 minutes
Preheat oven to 350 and line baking sheets with parchment paper
Cut the dough into 4 logs then cut into 3 inch pieces
Shape the pieces into half moon shapes
Coat the cookies in sesame seeds then place them on the prepared baking sheet
Bake 20-25 minutes
Cool, serve, and enjoy!
How to Bake in Batches to Make the Most of Your Baking Time
One way to handle your holiday baking is to bake in batches, then freeze and store for the big day. You can do this successfully over a couple of weeks with batch baking and batch preparing.
The biggest thing to remember is to only try a few different types of things in one day, or focus on just one type of baked good in one day. For example, you might want to bake all your quick breads in one day. Another day you can prepare all your cookie dough. Yet another time, you can bake all your fruit pies and so forth. This process makes the most of the time you have, the space you have, and your skill level.
Don’t try batch baking without a plan of action. Be sure to write down your plans in advance so that you are sure you have enough time to do everything that you’ve planned. To figure out a basic time line, add up the prep time, the baking time for each oven full, and then multiply that by 1.5 to account for a little extra issues happening. Then you should be sure that you have enough time.
Get Everything Ready to Go
Your kitchen should be spotless when you start, and ensure that you have all the ingredients and appliances necessary to make each item ready to go. If you know, for example, that today you’ll be using about 10 pounds of flour, consider using a large bowl to hold the flour so you can easily spoon the flour into the measuring cup, flatten off over the bowl, without having to get into the bag over and over which usually means spillage.
Clean as You Go
Fill your sink immediately with hot soapy water so you can clean as you go. You will want to wash your mixing dishes and other utensils during the baking process so that you can use them again. There’s no point in totally destroying your kitchen as you batch bake, and you don’t have to. Set out a draining board, fill the sink with hot soapy water, and wash as you go. There are many opportunities during baking to wash a couple of dishes, and this will make the clean-up faster, and the process more organized.
All Day Batch Baking
You can set aside a day for batch baking such as a Saturday. Plan for all day baking, which usually entails 8 to 10 hours of work. Ensure that any other chores are done, including the shopping, and the kitchen is clean and ready prior to baking day. It’s important to organize your recipes with some logic behind them. For example, if you need dough to rise, start that first, so that it can be rising as you are preparing other things such as cookie dough or pie crusts. Both can be put in the refrigerator or freezer after preparation while you bake the bread, then baked after you bake the bread while the oven is still hot and ready.
- 1 stick butter, room temperature
- ½ cup sugar
- Zest of one orange
- 1 teaspoon vanilla
- 1 egg, room tempurature
- 2 cups flour
- ¾ teaspoon baking powder
- Pinch of salt
- ½ cup sesame seeds
- In a large mixing bowl combine butter, sugar, orange zest, and vanilla
- Add in the egg
- In a separate bowl whisk together the flour, baking powder, and salt then add to the wet mixture mixing until a dough forms
- Wrap the dough in plastic wrap and chill for 30 minutes
- Preheat oven to 350 and line baking sheets with parchment paper
- Cut the dough into 4 logs then cut into 3 inch pieces
- Shape the pieces into half moon shapes
- Coat the cookies in sesame seeds then place them on the prepared baking sheet
- Bake 20-25 minutes
- Cool, serve, and enjoy!