Sesame-almond cookies

Yield: 18 servings

Measure Ingredient
1 cup FILIPPO BERIO Brand Olive Oil
1 Strip lemon peel (2")
4 teaspoons Sesame seeds
½ cup Dry white wine
1 teaspoon Grated lemon peel
1 teaspoon Grated orange peel
⅓ cup Sugar
½ cup Sliced almonds
3½ cup All-purpose flour
1 tablespoon Ground cinnamon

1. Heat oil, 2" strip lemon peel and sesame seeds in large skillet over medium heat until seeds are lightly browned. Remove from heat; cool.

2. Remove lemon peel strip. Pour oil and sesame seeds into large bowl. Add wine, grated lemon and orange peels, sugar and almonds; stir.

3. Combine flour and cinnamon in small bowl. Add to oil mixture gradually, stirring well. Gather dough into ball; knead once or twice until smooth. Set aside to rest for 30 minutes.

4. Preheat oven to 350'F. Divide dough into 18 equal pieces. Roll each into a ball and flatten about 3" across and ¼" thick. Place on lightly greased baking sheet. Bake 20 minutes or until lightly browned and firm. Cool on wire rack. Store in covered container.

Makes 18 cookies.

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