Black Sesame & Almond Cookies (คุกกี้อัลมอนด์งาดำ)

1.Rinse black sesame and toast in the pan until toasty and crunchy. Pound into a fine powder.

2.Add all-purpose flour, ground almond, sugar, salt and black sesame powder into food processor. Mix until everything combined.

3.Add cold small butter cube into the food processor, pulse until the butter just incorporated into the dough before adding egg yolk and blend through.

4.Divide dough into two portions and knead into 1-inch diameter roll. Wrap with cling film and freeze for 15 minutes.

5.Preheat convection oven to 180°C. Unwrap the dough and cut into ¼ inch long. Lay cookie doughs on the baking tray and bake for 12 minutes. Leave to cool on the tray before transferring to a wire rack. Cool completely before serve.