Ingredients :

• The butter — Use unsalted butter, not semi-salted. Above all, take it out in advance — it must be at room temperature, soft but not melted. When you beat it, it should become pale and creamy, almost like whipped cream. This step guarantees the soft interior.
• The orange — We use both: the zest and the juice. The zest carries most of the aroma — grate it finely, avoiding the white part which is bitter. Use an organic orange if possible, otherwise rinse the skin well. The juice adds moisture and a light acidity that lightens the dough.
• The eggs — Incorporate them one by one, not all at once. This is important so the dough remains smooth and homogeneous. One of them will also be used to glaze the cookies before baking: beaten with a little milk, it gives that beautiful amber color to the surface.
• The sesame seeds — Technically optional, but hard to skip once you’ve tasted them. They add a slight crunch and a toasted nutty flavor that perfectly complements the orange. Use raw seeds — they toast during baking and the kitchen fills with the smell of oriental pastry.