Step 1

Saute bacon in a small saute pan over medium-high heat until nearly crispy, 2-3 min. Reduce the heat to medium and add the diced onion. Saute until the onion is soft, 2-3 min. Using a spatula, transfer the mixture to bowl (including any extra bacon fat) and let it cool completely.

Step 2

Place the flour, baking powder, ground caraway, salt, and black pepper into the bowl of your food processor. Pulse a few times on low to combine. Add the water and beaten egg. Pulse until the mixture resembles wet sand. Add the cooled bacon mixture and pulse to combine. Transfer the mixture to a large bowl and knead it together with your hands to form a very stiff dough.

Step 3

Divide the dough in half and shape each half into a log, roughly 1 ½ inches in diameter and 6 ½ inches long. Wrap the dough in plastic wrap or place it in a sealed bag. Place it in the refrigerator for 30 minutes (up to overnight) to let the flavors develop.

Step 4

When you are ready to bake the cookies, preheat your oven to 400F.

Step 5

Remove the dough from the refrigerator and slice it into rounds, ¼ inch thick. Place the cookie rounds onto a baking sheet, spaced ½ inch apart.

Step 6

Brush the sliced cookies with a little egg yolk and dust them with cumin.

Step 7

Bake the cookies for 12-15 minutes, until set (until they are starting to turn golden brown around the edges).

Step 8

Let the cookies cool on the pan for 1-2 minutes before transferring the cookies to a wire rack to cool completely.

Step 9

Store the cookies in an air-tight container for up to 1 week.