Steps
- Preheat the oven to 350°F / 175°C. Mix 2½ cups of sifted chickpea flour, 1¼ cups of sifted all-purpose flour, and 1 cup of icing sugar.
- Stir in two-thirds of ½ cup of toasted sesame seeds, ½ cup of melted butter, and ⅔ cup of vegetable oil; work into a smooth dough.
- Form a log about 1½in / 4cm thick and flatten slightly. Cut into diamonds and arrange on a parchment-lined baking sheet.
- Mix the remaining sesame seeds with ¼ cup plus 1 tablespoon of toasted chopped almonds. Sprinkle over the cookies and press gently to adhere.
- Bake for 15-20 minutes, until set but still pale. Cool on the baking sheet.