40 g light brown sugar
45 g icing sugar
150 g unsalted butter
200 g 00 flour
2 teaspoons baking powder
1 Orange blossom water
60 g pistachio nuts
70 g sesame seeds, lightly toasted
Makes about 20 biscuits
Put sugar and butter in food processor and blend to form a cream-like mixture. Add the egg and vanilla extract. Finally add the flour and baking powder.
Take the dough out of the processor and place in the freezer for 10 to 15 minutes or in the fridge for at least 30 minutes.
Meanwhile, chop the pistachios to medium. And toast the sesame seeds by putting them in hot pan over medium heat for approximately minutes or until they begin to brown.( remember to keep stirring)
Place the crushed pistachios in a large flat plate and the sesame seeds in another.
Take little pieces of dough with your fingers and roll them between your hands to form marble-like balls. Flatten each ball, first in the pistachio plate then turn it over and press the other side into the sesame seeds.
Place on a baking tray.
Bake for 12 minutes in a 180°C oven.
Transfer and leave to cool.