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.