These popular sesame cookies are named Baraziq (برازق).
They are amazingly airy and crumbly and tasty.
The top side is coated in toasted sesame, and the bottom is lightly pressed in chopped pistachio.
You simply cannot visit an Arabian souq without leaving with a box of these.
At some point though, one might feel compelled to make their own, either because they don’t have access to pre-made versions, or simply to expand culinary horizons.In either case, this recipe was spot-on for a successful reproduction of a popular and favorite treat.
Adapted from Manal Al-Alem’s cookbook.
1 1/4 cup ghee
1 1/4 cup powdered sugar
1 large egg
1 tsp vanilla
2 1/2 cups flour
1 1/2 tsp baking powder
1 egg white
1 cup toasted sesame
1/2 cup slivered or coarsely chopped pistachio
Using a stand mixer, whisk the ghee and powdered sugar until pale and fluffy.
Add the whole egg and the vanilla, whisk until disappeared.
Sift the flour and baking powder into the ghee mixture.
Change the attachment to the K beater, and stir until fully incorporated.
If dough is too soft, wrap and refrigerate it for 1 hour to firm up a little.
Form the batter into balls (I got about 50 balls).
Place the egg white (lightly beaten) in a shallow bowl.
Place the sesame seeds in another bowl.
Place the slivered or roughly chopped pistachio in a third flat dish.
Dip half the dough ball in the egg white, then gently press the coated half into the sesame to shape it into a disc as well as coat it with the sesame seeds.
Remove the half-coated disc from the sesame, flip it, and lightly press the plain side into the pistachio.
Place the cookie sesame-side up (pistachio-side down) on a non-stick or parchment-lined baking sheet.
Bake at 360F for 10 to 15 minutes.
Let cool on the baking sheet before transferring it to a cooling rack to finish cooling completely.
If you will try to remove them while still hot, they will crumble and break.