With earthy textures and earthy flavors, this gingered sesame-almond shortbread bark is reminiscent of one thing. The sliced almonds bring to mind the texture of tree bark, and add welcome nuttiness to the crumbly shortbread. Ground ginger in the dough and sesame seeds sprinkled on top enrich the already earthy flavors. Cut the bark while it’s warm, and count down the minutes until it is all gone.
Gingered Sesame-Almond Shortbread Bark
- 1 3/4 sticks unsalted butter
- 2 1/4 cups all-purpose flour
- 1 tsp ground ginger
- 1/4 tsp coarse salt
- 1/2 tsp baking powder
- 3/4 cup sugar
- 1 egg white
- 1 cup sliced almonds
- 2 tbsp sesame seeds
- Brush bottom and sides of a 10-by-15-inch baking pan with softened butter. Line pan with parchment, with a 2-inch overhang on each long side, then brush parchment with more butter. Preheat oven to 350 degrees.
- Place flour, ginger, salt, baking powder, and 1/2 cup sugar in a food processor; pulse to combine. Add cold butter and pulse until dough just comes together. Scatter evenly in pan, then press firmly to flatten. Brush dough with egg white to moisten, then scatter with almonds, sesame seeds, and remaining 1/4 cup sugar in alternating even layers.
- Bake until golden, about 35 minutes. Transfer bark on parchment to a cutting board. Immediately cut into 24 pieces (4 strips on short side, 6 on long side), then transfer to a wire rack and let cool completely. Bark can be made 3 days ahead and stored at room temperature.