De quoi utiliser mes restes de pâte de sésame noir. À tester.

Ingredients

• 12 tablespoons (6 ounces/1½ stick) unsalted butter, divided
• 2 tablespoons black sesame paste
• 1 tablespoon rice wine vinegar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 2 tablespoons sesame seeds, mixed, black or white, toasted
• 1¼ cup granulated sugar, divided
• 1 large egg, room temperature
• 1½ teaspoons pure vanilla extract
• ½ teaspoon pure almond extract

Instructions

1. Adjust oven rack to middle position and heat oven to 375°F. Line three baking sheets with parchment paper or silpat; set aside.
2. In a small sauce saucepan, melt 4 tablespoons of butter over medium heat.
3. Remove from heat and add black sesame paste and vinegar; stir to combine.
4. Whisk together flour, baking powder, salt and 1 tablespoon of sesame seed and set aside.
5. In standing mixer fitted with paddle attachment, combine butter and sugar, beat on medium speed until light and fluffy, 1 to 2 minutes.
6. Add black sesame butter, egg and extracts, continue to beat until combined, about 1 minute.
7. Reduce speed to medium-low and add flour mixture, mix until combined.
8. Stir together remaining ¼ cup sugar and 1 tablespoon of sesame seed.
9. Roll spoonfuls of dough into 1-inch balls; roll them in sugar/sesame seed mixture.
10. Place 2 inches apart on baking sheets.
11. Flatten each ball with the bottom of a glass to ¼ inch thick.
12. Bake until just browned around bottom edges, about 10 minutes.
13. Transfer to wire racks; let cool completely.
14. Store in an airtight container up to 1 week.