Irresistible to sesame lovers, these thin, crunchy yet delicate cookies from Alice Medrich's book, Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies, pack a wallop of flavor. They're a delight to eat all on their own, and also fantastic for dunking into a cup of hot chocolate or coffee.
In a large bowl, whisk together the flour, sugar, sesame seeds, almond flour, and salt. Work the butter into the flour mixture until the butter is in small chunks.
With your fingertips, lightly toss and rub the mixture together until it resembles coarse meal.
Combine the vanilla and water in a small cup. Drizzle the flour mixture with the water and vanilla, tossing it with a fork as you go. The dough should be evenly damp, but remain crumbly and stick together only when pinched.
Line a 9" x 5" loaf pan with plastic wrap, and pour the mixture into it. Cover with plastic wrap, and press it down very firmly to an even, compact layer about 1/2" thick. Refrigerate for 2 hours or overnight.
To bake: Preheat the oven to 350°F. Line two baking sheets with parchment.
Unwrap the dough and place it on a cutting board. Using a long, sharp knife, cut the dough crosswise into 1/4" (or thinner, if possible) slices. Use the knife to transfer each slice to the prepared baking sheets, laying them flat and placing them 1" apart.
Bake the sticks for 12 to 18 minutes, until they're golden brown. Remove from the oven and cool on the pan before transferring to an airtight container once completely cooled.
Use a food processor to mix up the dough if you prefer. It'll make quick work of bringing the dough together — just be sure not to overmix it.
