In the bowl of a stand mixer fitted with a paddle attachment, blend together 1 ½ cups of the flour, ½ cup of the farina, and the rest of the cookie ingredients. Little by little, add the remaining flour and farina. Knead by hand until a workable dough is achieved.
Roll the dough into balls and place them in a large bowl. Cover with parchment paper and a soft, clean towel. Let the dough rest for two hours.
Roll the balls of dough into fine sausage shapes that can be formed into twists, twisted rings, or braids. Place each shaped piece on parchment-lined baking pans.
Brush the tops with egg glaze, made by whisking equal amounts of egg and milk. Garnish with a sprinkling of sesame seeds or black cumin (nigella) seeds, or a combination of the two.
Preheat oven to 350 degrees F. Bake until cookies are golden brown.