Golden Orange-Sesame Crisps
These Golden Orange-Sesame Crisps are a delightful treat that perfectly complements a cup of tea or coffee. Originating from Kyotofu, a cherished dessert bar in New York, this elegant recipe featured in Food and Wine magazine (March 2008) captures the essence of Japanese flavors while delivering a satisfying crunch in every bite. With a unique combination of sesame seeds and refreshing citrus juices, these cookies are not only beautifully crisp but also wonderfully aromatic. Ideal for making ahead, these cookies can be stored in an airtight container for up to three days, ensuring you always have a sweet indulgence at hand.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
sesame seeds
3/4 cup (finely ground)
sugar
1 1/4 cups (none)
all-purpose flour
1/2 cup (none)
Japanese sesame paste or tahini
4 tablespoons (at room temperature)
fresh orange juice
1/2 cup (freshly squeezed)
fresh lemon juice
2 teaspoons (freshly squeezed)
black sesame seeds
to taste (for sprinkling)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a food processor, finely grind the sesame seeds until they reach a light flour consistency.
3
In a medium mixing bowl, combine the ground sesame seeds with sugar and flour, whisking until well incorporated.
4
In a separate small bowl, whisk together the sesame paste (or tahini) and butter until the mixture is smooth and creamy.
5
Add the freshly squeezed orange juice and lemon juice to the dry ingredients, mixing until just combined.
6
Gently fold in the sesame paste mixture until the batter is smooth and homogenous.
7
Cover the batter and let it rest at room temperature for 1 hour, allowing the flavors to meld.
8
Prepare two large cookie sheets by lining them with parchment paper.
9
Using a tablespoon, scoop small portions of the batter and place them on the prepared sheets, ensuring they are spaced about 2 inches apart.
10
With an offset spatula, carefully spread each portion into a 3-inch round, maintaining an even thickness.
11
Sprinkle a pinch of black sesame seeds over each round for an aesthetically pleasing touch.
12
Bake the tuiles in your preheated oven for approximately 10 minutes, or until they are golden brown and firm to the touch.
13
Once baked, remove the cookie sheets from the oven and allow the tuiles to cool on the sheets for about 3 minutes, then carefully transfer them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Golden Orange-Sesame Crisps?
They are an elegant, crisp cookie featuring Japanese flavors like sesame and citrus, originally from the Kyotofu dessert bar.
Where did this recipe originate?
This recipe originated from Kyotofu, a cherished dessert bar located in New York.
Which magazine featured this recipe?
The recipe was featured in the March 2008 issue of Food and Wine magazine.
What is the texture of these cookies?
These cookies are beautifully crisp and deliver a satisfying crunch in every bite.
What should I serve with Golden Orange-Sesame Crisps?
They perfectly complement a cup of tea or coffee.
How long can these cookies be stored?
They can be stored in an airtight container for up to three days.
What is the first step in preparing the sesame seeds?
The sesame seeds should be finely ground in a food processor until they reach a light flour consistency.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What can I use if I don't have Japanese sesame paste?
You can use tahini as a substitute for the Japanese sesame paste.
What citrus juices are used in the batter?
The recipe uses 1/2 cup of freshly squeezed orange juice and 2 teaspoons of freshly squeezed lemon juice.
How long must the batter rest before baking?
The batter needs to rest at room temperature for 1 hour to allow the flavors to meld.
What size should the cookies be when spread on the sheet?
Each portion of batter should be spread into a 3-inch round using an offset spatula.
How much space should be left between cookies on the baking sheet?
Ensure the cookies are spaced about 2 inches apart on the prepared sheets.
What is used to garnish the cookies before baking?
A pinch of black sesame seeds is sprinkled over each round for an aesthetically pleasing touch.
How long do the cookies need to bake?
Bake the tuiles for approximately 10 minutes.
How do I know when the cookies are finished baking?
They are done when they are golden brown and firm to the touch.
What is the cooling process for these crisps?
Allow them to cool on the sheets for 3 minutes before transferring them to a wire rack to cool completely.
What type of flour is required for this recipe?
The recipe calls for 1/2 cup of all-purpose flour.
How much sugar is needed?
The recipe requires 1 1/4 cups of sugar.
What preparation is needed for the sesame paste?
The sesame paste or tahini should be at room temperature and whisked with butter until smooth.
How many ingredients are in this recipe?
There are 7 main ingredients listed in the recipe.
Should the cookie sheets be greased?
No, the recipe recommends lining two large cookie sheets with parchment paper.
What tool is best for spreading the batter?
An offset spatula is recommended for maintaining an even thickness while spreading the rounds.
How much sesame seed is needed for the base?
You will need 3/4 cup of sesame seeds to be finely ground.
Is this recipe suitable for making ahead of time?
Yes, it is ideal for making ahead as the cookies stay fresh for several days in an airtight container.
Are these cookies considered tuiles?
Yes, the instructions refer to the finished cookies as tuiles due to their thin, crisp nature.
What is the primary flavor profile?
The profile is a combination of nutty sesame seeds and refreshing citrus juices.
Do I need to whisk the dry ingredients?
Yes, whisk the ground sesame seeds, sugar, and flour until they are well incorporated.
When should I add the citrus juices?
Add the orange and lemon juices to the dry ingredients and mix until just combined before folding in the sesame paste mixture.
What should the batter consistency be?
After folding in the sesame paste mixture, the batter should be smooth and homogenous.