Barazek (Pistachio Sesame Cookies)
Syrian sesame and pistachio cookies with a crumbly, melt-in-your-mouth texture. One side pressed in pistachios, the other in honey-glazed sesame seeds. No eggs, egg-free, ready in under an hour.
Servings: 40 cookies
Ingredients
Dough
- 2 cups all-purpose flour
- ½ cup ghee
- ½ cup powdered sugar
- 5 to 6 tablespoons cold water
Topping
- 1 cup sesame seeds toasted
- 3 tablespoons water
- 2 tablespoons honey
- 1 cup pistachios finely chopped
Instructions
- Mix the flour and ghee together in a bowl until combined. Add the powdered sugar and cold water and mix just until the dough comes together. Do not knead.
- Refrigerate the dough for 30 minutes.
- Mix the sesame seeds with water and honey together in a shallow bowl. Spread the chopped pistachios on a flat plate.
- Roll the dough into 1-inch balls. Press one side firmly into the pistachios. Flip, then press firmly into the honey sesame mixture. Flatten the cookie slightly as you press.
- Arrange on a lined baking sheet. Bake at 350°F (175°C) for 20 minutes until lightly golden at the edges.
- Let cool completely on the baking sheet before serving. The cookies will crisp up as they cool.
Notes
- Do not knead the dough after adding the water and sugar. Overworking makes the cookies tough.
- Press the pistachio side first, then the sesame side. This keeps your hands dry for the honey water dip.
- Flatten the cookies as you press them into the coatings. Thinner cookies are crispier.
- Let cool completely before tasting. They crisp up as they cool, not in the oven.
- Softened unsalted butter can be substituted for ghee if needed.
Nutrition
Calories: 90kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 1mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 1mg