I couldn't get my dough to roll, it just crumbled and fell apart. maybe I did something wrong....

Strange but likeable. I used a Cabernet in this and the biscuits turned out to be a grayish color that's not very appealing. Next time, I'll add a little red food coloring. I agree with other reviewers that the instructions were vague. I ended up rolling the dough into 3 logs and then sliced it, kind of like small biscotti. I got about 36 biscuits out of it. When these finished cooking at 30 minutes, I took one out of the oven and tried it. That was a mistake. They really need to stay in the oven to cool to get that crispness on the outside. Don't eat them until they are completely cool -- they don't taste very good when they are warm. After sitting in a tin all night, they were quite good today and made a great afternoon snack. I'll be taking a few with me for lunch every day -- they make a nice complement to soup, salad, and chicken or tuna salad. It's a nice change from bread or dry crackers.

Surprisingly yummy. I have a tendency to try weird recipes, this qualified. The 5 minute rest time was important. It gets the baking powder activated. You want to keep those air pockets! I was very careful not to over work the dough while cutting so the cookies would remain light. Will make these again, definitely.

This recipe suffers from a problem I have found to be all too common on this site: Vague instructions. The recipes says to roll the dough into log shapes. How many? 2? 4? 10? Then it says to cut these logs into 1 inch slices in an irregular shape. What sort of shape? Octagonal? Trapezoid? or does it mean to cut on the diagonal as in biscotti? I rolled the dough into 2 logs about 12 inches long. Then I sliced it into one inch slices on the diagonal. This gave me 17 biscuit/cookies. Anyone who manages to get 48 pieces from this recipe has my admiration. The pieces would be microscopic if I did it. These came out tasting pretty good, but I am rating this recipe 2 stars due to the inexact instructions........Aug, 22nd I had to re-think my rating of this recipe. Even though I still think the instructions are ambiguous, the cookies are strangely addicting. My husband and I can't stop eating them. Will definitely make these again. Soon.

These were pretty good. They have a crisp outside and are only tinged with sweetness. The biscuits are very dense-don't use these if you're looking for something fluffy. I used the egg white on half of them, but it picked up far more sesame seeds than the amount called for, so I stopped coating them, and it worked fine. I only ended up with about 20 biscuits, but that could easily be my fault. The dough was slightly difficult to roll into logs for cutting. Yet overall, they are a mellow, tasty, and filling treat.

Very good recipe. Easy to make and, as advertised, the cookies are crunchy and lightly sweet. For those that may want to try it out: I didn't toast the seeds prior to coating the cookies and it worked fine: seeds toasted during the baking period. Also, skipping the egg white worked fine: seeds stuck to cookie dough with no problems.