Yield: 36 cookies 

Time: 12 hours 

Active time: 45 minutes 



1 1/4 c Flour 

2/3 c Sugar 

1/3 c Sesame seeds, toasted 

1/3 c Almond flour 

3/4 tsp Salt 

1/2 tsp This Little Goat Went to Belize Spice Mix 

6 Tbsp Butter, cold and cut into small pieces 

1 tsp Vanilla extract 

2 Tbsp Water, cold 


In a food processor, combine flour, sugar, sesame seeds, almond flour, salt, and Belize Spice Mix.  Pulse until homogenous.  Sprinkle cold butter cubes over flour mixture, and pulse 10-15 times until mixture looks like course crumbs.  

Drizzle with water and vanilla, pulse until dough comes together.   

Dump crumbs onto a piece of plastic wrap, press into a 4"x9"X1/2" rectangle, making sure to square up edges.  Wrap tightly and refrigerate for at least 2 hours, or up to overnight. 

Preheat oven to 350.  And line 2 baking sheets with parchment paper. 

Carefully slice rectangle into 1/4" slices, using knife to transfer sesame sticks to baking sheet and spacing 1" apart.   

Bake for 12-16 minutes, until golden brown on the edges, rotating baking sheets halfway through.  Allow cookies to cool completely before storing in an airtight container for up to 3 days at room temperature.