Pistachio and Sesame Biscuits or Barazeh

These delicious cookies are made for special occasions in many Middle Eastern countries. Economical versions rely more heavily on flour for body, but the basic ingredients remain similar while methods for mixing and shaping may vary: the sesame seeds may be toasted and then mixed with honey or not; the pistachios may be finely ground or chopped; the biscuits may be coated with pistachio on one side and sesame on the other. However they are made, they remain a treat to be savoured at the end of a meal or to accompany a cup of tea or coffee.

Makes about 24.

Oven: preheated to 180°C/350°F Tin: sheet, lined with parchment Baking time: 12-15 minutes

Mix all of the ingredients, except the reserved egg and sesame seeds, to form a dough. If you have just used a food processor to grind the pistachios, simply add the dry ingredients and pulse to mix, then turn into a bowl and add the butter and egg. Shape into 24 even-sized balls. In a deep plate, beat 1 tbsp water into the reserved egg. Scatter one tablespoon of the sesame onto another plate. If you put it all on the plate at the same time, you will end up using a lot more. Roll each ball in the egg, then in the sesame seeds and arrange on the baking sheet. Keep on adding more sesame seeds as needed. Flatten each ball to a diameter of about 4.5 cm/1¾" and a thickness of 1.5 cm/⅝". Bake for 12 to 15 minutes. They should be slightly chewy, so do not over-bake them. Cool on a wire rack and store in an airtight container at room temperature for a few days, or freeze for later. Taken from Sugar & Spice (Pavilion 2012; Interlink 2012; W&V Press 2012. Translated into Dutch as Zoete Lekkernijen, Kosmos Uitgevers 2013. Photography Yuki Sugiura.)

Ingredients