Black Sesame Mandelbrot
Deliciously twice-baked crispy biscotti type cookies made with black sesame seeds and topped with cinnamon sugar.
Ingredients
Cookie Dough
- 3 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 3 large eggs
- 1 cup canola or vegetable oil
- 1 teaspoon vanilla
- 2/3 cup black sesame seeds or pecans
Sugar & Cinnamon Topping
- 1/2 cup granulated sugar
- 1/2 tsp. cinnamon
Instructions
- Spray a baking sheet wtih cooking spray. Set aside. Preheat oven to 350 ℉.
- Mix dries in a large bowl. In a separate bowl, combine eggs, oil, and vanilla and mix well. Add egg mixture and sesame seeds to dries and mix well.
- Place dough on floured board and knead until smooth and no longer sticky. (The dough will seem very sticky and oily at first.)
- Divide dough into equal thirds and shape each into a log about 8-10 inches long and 2-3 inches in diameter. Place logs on prepared baking sheet. Press down on the logs to flatten just slightly into ovals. Can bake immediately or refrigerate until ready to bake.
- Bake for 35 minutes, until lightly browned. Remove from the oven and place the baking sheet on a surface that can withstand the heat.
- Using a large chef knife, cut each log into 1/2-inch slices on the diagonal. Separate the cookies just a tiny bit from each other with the edge of the knife as you cut them.
- Sprinkle with cinnamon sugar and bake for 10 minutes longer.
- Cool on the pan before completely separating the cookies. . Store or freeze in an airtight container. If you make them well ahead of time, be sure to bake them a third time for 5-10 minutes in a 350 F oven before serving. After this baking, they will remain crispy until they are devoured!
