Sesame Seed and Almond Cookies

SERVES: 16

PREPARATION TIME: 45 min

COOKING TIME: 15 min

Ingredient

100ml Filippo Berio Extra Light Taste Olive Oil
5cm strip lemon rind
2 tbsp sesame seeds
4 tbsp dry white wine
1 tsp grated lemon zest
100g caster sugar
200g plain flour
40g ground almonds
Beaten egg white
Pine nuts to glaze
Icing sugar to dust

Method

Place the olive oil, lemon rind and sesame seeds in a small saucepan and heat for 1-2 minutes until hot. Remove from the heat and leave to cool. Discard the lemon rind.
Pour the oil and sesame seeds into a large mixing bowl. Add the wine, grated lemon zest and sugar and mix together. Slowly add the flour and ground almonds, stirring between each addition. Gather the dough into a ball and knead until smooth.
Wrap in cling film and refrigerate for 30 minutes.
Preheat the oven to 180ºC/350ºF/Gas Mark 4. Roll out on a floured surface and using a 7.5cm fluted cutter, stamp out the biscuits.
Place on greased baking sheets, brush the tops with egg white and scatter over pine nuts. Bake for 15 minutes or until lightly browned. Transfer to a wire rack to cool. Dust with icing sugar.

Cook with:
Extra light taste olive oil

An Olive Oil that's made for perfect frying and baking.

With a high smoke point and the goodness of Olive Oil, using Filippo Berio Extra Light is the healthier way to cook. An Olive Oil that's made for perfect frying and baking.