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–+ servings
Total Time :1 hour
Servings: 45

INGREDIENTS
 

  • 1¾ cups/240 grams all-purpose flour
  • 7 ounces/200 grams unsalted butter, cold and cubed
  • 1 cup/80 grams Parmesan cheese, grated
  • ½ cup/50 grams Emmental cheese, grated

Coating (optional):

  • 1 large egg, beaten
  • 3½ tablespoons nigella seeds
  • 1 cup sesame seeds
  • ⅓ cup Parmesan cheese, grated

INSTRUCTIONS

  • Preheat the oven to 355°F/180°C. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, butter, Parmesan, Emmental, and sesame seeds. Mix on medium-low speed just until a cohesive dough forms—do not overmix.
  • Transfer the dough to a clean surface and divide it into three equal portions. Roll each portion into a compact log about 1½ inches (4 cm) in diameter. Wrap each log tightly in plastic wrap and freeze for 30 minutes, until firm.
  • In a wide shallow bowl, combine the nigella seeds, sesame seeds, and Parmesan flakes.
  • Unwrap the dough logs. Using a pastry brush, coat each log evenly with beaten egg. Roll each log in the seed mixture, pressing gently so the coating adheres well.
  • Using a sharp knife, slice each coated log into ¼-inch (6 mm) rounds. Arrange the slices on the prepared baking sheet, spacing them about ½ inch (1 cm) apart. The cookies will not spread much.
  • Bake for 15 minutes, or until golden and crisp around the edges. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days.