These easy-to-make cookies are the perfect treat to serve with a coffee espresso cup or any hot herbal tea you like. Even if you are not a big fan of tahini these cookies will surely become a favourite. They are just delicious!
I discoverd this recipe on the Food & Wine website
Makes 10 cookies
INGREDIENTS
1 1/2 cups ground almonds
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup honey
1/3 cup tahini, I use Al Nakhil tahina
1 teaspoon vanilla paste
1/2 cup sesame seeds, for a crispy texture and decoration
DIRECTIONS
Preheat the oven to 350ºF (180°C) and line 1 baking sheet with parchment paper or a Silpat nonstick baking mat, set aside.
In a small bowl whisk together the ground almonds, bakind soda and salt, making sure verything is well incorporated.
In a medium bowl add the honey, tahini and vanilla paste and mix with a wooden or rubber spoon. Then, add the dry ingredients onto wet ingredients, continue stirring until well combined.
Put the sesame seeds on a small bowl. Then, scoop out heaped tablespoonfuls of the dough into balls. Roll the balls in the sesame seeds. Transfer rolled balls over the baking sheet placing them about 5cm apart. Using the bottom of a glass flatten the balls into 1/4-inch-thick rounds.
Bake for 8 to 10 minutes, until they're slightly darker around the edge. Let cookies cool on the baking sheet for 10 minutes before trasfering to a wire rack.
Keep cookies fresh in an airtight container up to 3 days.
If you made a recipe from this blog, and you post it on IG make sure to tag me. I will pleased to see your creations.
Enjoy!
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