Black Sesame Icebox Cookies
Makes 40 to 50 cookies
  • 40 grams black sesame seeds (1/4 cup)
  • 115 grams unsalted butter, at room temperature (1 stick; ½ cup)
  • 85 grams caster sugar (3/8 cup)
  • 1 egg yolk
  • 40 grams almond meal (3/8 cup)
  • 155 grams plain flour (1¼ cups)
  • Pinch of salt
  1. Process the black sesame seeds in a food processor - you can grind it finely or chose to leave some whole for texture.
  2. Place the butter and sugar in a large mixing bowl. Cream with an electric mixer until light and fluffy, about 4 to 5 minutes. Add in the egg yolk and beat until it is fully incorporated.
  3. Add in the ground sesame seeds and almond meal. Sift in the flour and salt. Mix until a dough is formed.
  4. Divide the dough into two (so that it is easier to handle). Turn out each dough onto a large piece of plastic wrap. Shape the dough into a rectangular / squarish / round log with the help of the plastic wrap. I shaped my dough to be about 1.5-inch long in length. Refrigerate the dough for at least an hour (I left mine overnight).
  5. Pre-heat the oven to 175 degrees Celsius. Line a baking sheet with baking parchment.
  6. Slice the cookie dough - about ¼ inch thick each - and place the slices on the baking sheet. Bake the cookies for about 13 to 15 minutes until the edges are lightly browned (mine was over-baked a little). Let the cookies cool completely on the baking sheet before storing them in an air-tight container.
  7. Keep the cookies in the air-tight container for up to 5 days.
Naggy Notes
- Adapted fromĀ Nami (Just One Cookbook)
Recipe by Foodie Baker at