there is nothing like the flavor of sesame.
i love the way it pairs so beautifully with savory dishes. but my favorite (no surprise if you follow this blog) is to add sesame to candy and cookies.
i have fond memories of testing a benne seed cookie back in my test kitchen days. i remember my confusion at the title and learning, as i did a lot those days, something new. “benne seed” is south carolina (charleston in particular depending upon who you talk to) terminology for the sesame seed. and they’ve made those cookies famous.
so when the recipe redux challenged us to use one of our favorite seeds, i couldn’t get these little ones out of my mind. i wanted to join them with the delicious flavors of marzipan.
these easy and quick beauties are made from simple ingredients and are grain-free and gluten-free. the result is a chewy, flavorful and lovely cookie.
next time i’m doubling the recipe.
Recipe Redux: Marzipan-Benne Seed Cookies
Serves: 14 cookies
- 2½ cups almond flour
- 2½ cups powdered sugar
- 2 tablespoons sesame seeds
- 2 large egg whites
- 1 teaspoon almond extract
- ¼ teaspoon salt
- Extra sesame seeds for garnish
- Preheat oven to 325°. Combine all ingredients (except extra sesame seeds) in a medium bowl. Line a baking sheet with parchment. Roll a portion of dough into a ball, the size of a ping pong ball. Flatten to ¼-inch on parchment. Press additional seeds onto top of cookie. Repeat with remaining dough and seeds.
- Bake at 325° for 12-15 minutes or until slightly browned around edges. Cool slightly on pan and remove to a rack to cool completely.