FOR THE GLAZE:
Mix the corn flour, ground amaranth, rosehip, salt and yeast in a large bowl. Set aside.
In another bowl, beat the egg, ricotta, Gruyère cheese and butter using a hand mixer until obtaining a smooth dough.
Incorporate the dry ingredients mixture and continue beating.
Form a roll with the dough and let it sit for 1/2 hour in the fridge wrapped in plastic wrap.
Preheat the oven to 350°F and put parchment paper in two appropriate trays.
Take the dough out of the fridge and roll it out on a floured surface, placing some paper towels over the dough so it does not stick to the rolling pin. Roll out until very thin.
Cut the dough with a pasta cutter wheel to the size and shape you prefer.
Using a round tip knife place the cookies in the oven tray covered in parchment paper and leave some room between them.
Brush each cookie with the egg yolk dissolved in a tablespoon of milk and sprinkle some sesame seeds on top.