Sesame and Hazelnut Cookie

Sesame and Hazelnut Cookie
Cooking time

30 minutes


806 Kcal per person


For 4 sandwich cookies made from 8 cookies

  • 4 tablespoons Roasted White Sesame Seeds
  • 1/2 cup hazelnut (crushed)
  • 6 tablespoons each granulated sugar and flour
  • 1/2 grated lemon peel
  • 1 egg
  • 3 tablespoons lemon juice

Lemon-flavored Butter Cream

  • 1/2 lb (approx. 225 g) unsalted butter
  • 1 egg white
  • 3 tablespoons granulated sugar
  • 1 tablespoon water
  • 1/2 tablespoon lemon juice
  • A dash of grated lemon peel
  • Mix Roasted White Sesame Seeds, hazelnut, granulated sugar, flour and grated lemon peel in a bowl..
  • Mix egg and lemon juice in another bowl and mix it with the mixture from (1).
  • Drop the mixture from (2) by teaspoonfuls onto a cookie sheet lined with parchment paper. Bake in the preheated oven at 180 degrees C (350 degrees F) until it turns brown and crisp.
  • (Make the lemon-flavored butter cream.) Let the butter warm to room temperature.
  • Put the egg white into a dry bowl and whip with a handheld electric mixer (or KitchenAid mixer) to stiff-peak.
  • Heat granulated sugar and water in a small pan until it bubbles (120 degrees C or 250 degrees F).
  • Drop the hot syrup mixture from (6) thinly into the meringue mixture from (5) and keep stirring with the mixer.
  • Stop stirring when the mixture from (7) has cooled to room temperature (this is Italian meringue).
  • Mix the warmed butter from (4), lemon juice and grated lemon peel in a bowl, and add the Italian meringue from (8) last.
  • Sandwich the lemon-flavored butter cream from (9) between the hazelnut cookies from (3).
The cookies' lemon flavor is refreshing.

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