Sesame Flatbread

Ingredients:

1 teaspoon yeast
1 teaspoon sugar
2/3 cup warm water
1-1/2 cup bread flour
1/2 cup whole wheat flour
1 teaspoon salt
3 tablespoons oil
2 tablespoons sesame oil
2 tablespoons sesame seeds
coase sea salt

Combine yeast, sugar, and water. Set aside until foamy. Add the flours, salt, and oil. Knead until smooth and elastic. Cover and set aside for 1-1/2 hours.

Divide dough into 6 balls. Roll each into an 8 inch circle and brush with the sesame oil. Fold in the edges and roll out again. Brush with more sesame oil and sprinkle with sesame seeds and fold in the corners again. Roll out and brush the surface with sesame oil and sprinkle with salt.

Bake 7-10 minutes at 450 until golden.

Biscotti della Regina

Ingredients:

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 tablespoon heavy cream or milk
1 teaspoon vanilla
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1-3/4 cup flour
1 cup sesame seeds
1 tablespoon heavy cream

Cream the butter and sugar. Add all remaining ingredients except for sesame seeds. Allow dough to rest in the refrigerator for a few minutes.

Roll walnut sized balls of cookie dough into thin log shapes. Dip each into the cream and then in the sesame seeds.

Bake at 375 for 20 minutes or until golden.

Baraziq

Ingredients:

1/4 cup sugar
1/4 cup butter
1 egg
1/2 teaspoon vinegar
1 cup flour
a pinch of salt
1/2 teaspoon baking powder
1/4 teaspoon vanilla
1/4 teaspoon cardamom
1/2 cup pistachios, chopped or slivered, toasted
1/3 cup sesame seeds, toasted

Combine sugar and butter. Whisk in egg and vanilla then add the egg, vinegar, flour, salt, baking powder, salt, vanilla, and cardamom. Divide into 16 balls.

Press ball out onto the pistachios, then coat the other size with sesame seeds.

Bake cookies, pistachio side down, at 350 for 25-30 minutes.