Boussou Latemessou

Method8 steps · about 1 hr 15 min

1. 1

   Step 1: In a stand mixer or in a bowl, beat the soft butter (1 cup) and sugar (½ cup) for 2 minutes.

   Uses 1 cup butter (soft (not melted)) · ½ cup sugar

2. 2

   Step 2: Add the yolks one by one and then the whole egg (1), cornstarch (¾ cup), baking powder (1 teaspoon), sesame seeds (1 cup), zest and lemon juice.

   Uses 2 egg yolks · 1 whole egg · ¾ cup cornstarch · 1 teaspoon baking powder · 1 cup sesame seeds (toasted) · Zest of 3 lemons · Juice of 2 lemons

3. 3

   Step 3: Mix well and then gradually add the flour (about 4 cups) to obtain a non-sticky dough. Let the dough rest for 30 minutes.

   Dough rest · 30 minUses about 4 cups flour, enough to make a non-sticky dough

4. 4

   Step 4: Preheat the oven to 320 F (160˚C).

5. 5

   Step 5: On a floured surface, shape ropes of dough of approximately 1 inch (2,5cm) in diameter and cut diamonds of approximately 1 x 1 inch (2.5 x 2.5cm)

   Uses rested lemon-sesame dough · flour for dusting the work surface, as needed

6. 6

   Step 6: Place on a baking sheet lined with parchment paper and bake in the oven for about 15 minutes.

   Bake cookies · 15 minUses shaped pastries

7. 7

   Step 7: Once fully cooled, dip each pastry quickly into orange blossom water and then in icing sugar.

   Uses baked cooled pastries · orange blossom water for dipping · icing sugar for coating

8. 8

   Step 8: Let dry for 2 hours and then do the glazing operation one more time.

   Uses coated pastries · orange blossom water dipping bath · icing sugar coating bath