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–+ servings

Biscochos - A Sesame Cookie

Desserts, Jewish Holidays
Servings: 32 cookies
Author: Beverly
Print Recipe

Ingredients

  • 3 large eggs
  • 6 Tbsp canola oil
  • 5/8 cup sugar
  • 1/2 tsp vanilla extract
  • 2 3/4 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg, slightly beaten for wash
  • 1/4 cup sesame seeds

Instructions

  • Preheat oven to 325°.
  • Beat eggs (using paddle attachment) until very light and foamy for about 3-5 minutes.
  • Add oil, sugar, and vanilla to beaten eggs. Beat until well combined.
  • Mix flour, baking powder, and salt in a large mixing bowl.
  • Pour egg mixture over the dry ingredients. Mix with your hands until a dough forms. If the dough seems to wet add small amounts of flour or if it is too wet add a little oil. The dough should be soft and not crumbly.
  • Place the dough on a counter with a mat or parchment paper. Cover with the bowl. Let the dough rest for about 1/2 hour.
  • Uncover dough. Divide dough into about 32 equal balls about the size of walnuts. KEEP the dough under the bowl to prevent it from drying out.
  • Remove 8 pieces and roll each one into a ball. Then roll each ball into a 6" strand, keeping it round and not flattened. Continue this process until you have about 32 strands.
  • Take one strand and make short diagonal slits on one side. I made about 13 slits per strand. Pinch the ends together and seal each round with a little of the egg wash. Brush egg wash on the top of each round cookie. Sprinkle sesame seeds over the egg wash.
  • Place each cookie on a baking sheet. They can be placed close together since they do not spread during baking.
  • Bake 12 minutes.
  • Remove from oven and let cool. Return to oven to twice bake until golden brown.
  • Lower oven to 160°. Bake for about 5-10 minutes.

Notes

Baking these cookies twice makes them super crunchy.
Adapted from: https://www.leahcookskosher.com/show_recipe.php?id_recipe=26