1
Preheat the oven to 350-degrees. Line 2 baking sheets with parchment paper.
2
Whisk 2 tablespoons of the sesame seeds, the anise seeds, flour mix, sugar and baking powder in a medium bowl. Reserve the remaining 4
tablespoons of sesame seeds on a small plate and set aside.
3
Whisk together the egg white, oil, vanilla and salt in a separate bowl.
4
Pour the wet mixture into the dry and stir together until the dry ingredients are moistened. The dough should
be moist but not too sticky. If it appears too sticky, place the dough in the refrigerator for 5 to 10 minutes until
it is firm enough to handle.
5
To form cookies: use a tablespoon to scoop the dough. Roll each piece into a log shape, about 1 12-inch long
and ¾ inch wide. Roll logs on the reserved sesame seeds.
6
Lay the cookies on the prepared sheet and bake until golden and slightly firm to the touch, about 15-20
minutes. Cool and serve.