These light, crisp cookies are inspired by the Spanish biscuits sold in Olivier Baussan’s store, O&Co., in New York City. They are perfect in the morning with tea or coffee, as a snack anytime, or for dessert, served with ice cream or fresh fruit. You will need to bake them in batches, using two baking sheets each time. Run the sheets under cold water to cool completely, dry thoroughly, then proceed with the next batch.
Recipe information
Yield
makes about 18
Ingredients
Preparation
Step 1
Preheat the oven to 400°F, with racks in the upper and lower thirds. In the bowl of an electric mixer fitted with the paddle attachment, mix flour, sesame seeds, sugar, anise seeds, baking powder, and salt on low speed until just combined. In a small bowl, combine the olive oil and water; add to flour mixture. Beat on low speed until just combined, scraping down the sides of the bowl as needed.
Step 2
Shape a 1 1/2 tablespoon of dough into a ball. Place two balls at a time on a piece of parchment paper, at least 5 inches apart, and cover with another piece of parchment. Roll out into very thin 8-by-4-inch ovals. Transfer dough and parchment to a baking sheet. Lift off top piece of parchment. Generously brush ovals with egg white, and generously sprinkle with sugar. Repeat with two more balls of dough.
Step 3
Bake, rotating sheets halfway through, until cookies are brown around the edges and in spots on top, 6 to 8 minutes. Transfer parchment and cookies to a wire rack to cool completely. Repeat with remaining balls of dough. Cookies can be kept, stacked between layers of parchment paper, in an airtight container at room temperature for up to 4 days.
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Step 4
The cookie dough—which is made with olive oil rather than butter—is shaped into balls, then placed between sheets of parchment for rolling.
Step 5
To achieve the proper texture, the rolled pieces of dough should be very thin.
Step 6
Just before baking, the dough is brushed with beaten egg white and sprinkled liberally with sugar.
