Ingredients

• 2 eggs
• 1/4 cup unsalted butter, room temperature
• 3/4 cup brown sugar / 100g
• 2 teaspoons almond (or vanilla) extract
• 3/4 cup / 100g whole wheat pastry flour
• 1/2 cup / 70 g unbleached all-purpose flour
• 1/4 cup / 20g fine cornmeal
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine grain sea salt
• 2 teaspoons fennel seeds, crushed
• 1 teaspoon crushed chamomile (optional)
• 1/2 cup / 60g toasted sesame seeds, plus more for coating
• semi-sweet chocolate, for dipping

Directions

1. Preheat the oven to 350F / 180C. Line a baking sheet with parchment paper. Whisk one of the eggs in a small bowl and set aside.
2. Use a mixer with paddle attachment to cream the butter and sugar together until light and fluffy. You can also do this by hand. Add the remaining egg and the extract, and mix until uniform.
3. Combine the flours, cornmeal, baking powder, salt, fennel seeds, and chamomile in a medium bowl. Add this dry mixture to the wet ingredients. Stir until the dough comes together into a soft dough. Stir in the sesame seeds. Gather the dough into a tight ball, cut in half, and refrigerate for 15 minutes.
4. On a floured surface, roll each portion of dough into a tight 1 1/2-inch wide tube. Sprinkle more sesame seeds on the counter and roll the dough over the seeds to coat the roll. Carefully transfer to the baking sheet, flatten a bit, brush with the egg wash, and bake for 25 minutes, or until nicely golden. Allow to cool completely. 
5. Transfer to a cutting board and use a serrated knife to cut 1/2-inch slices. Arrange on the baking sheet in rows and bake for another 10-15 minutes, or until golden. Allow to cool completely. At this point you can dunk them in melted chocolate if you like, or enjoy straight. If dipping allow them to set on the parchment paper. I love these dunked into a shot of espresso!