Tahini is one of my favorite spreads, and I use it on a daily basis. It’s made of sesame seeds, and has a rich, nutty flavor with luscious texture.
These tahini cookies are the most addictive cookies you can make. It’s so easy to make and such a great treat next to your coffee cup.
Photo: Natalie Levin
Almond Tahini Cookies
For the tahini cookies:
- 140 grams (1 cup) all-purpose flour
- 140 grams (1 cup + 2 tbsp.) whole wheat flour
- 70 grams (3/4 cup) almond meal
- 150 grams cold butter (cut into cubes)
- 150 grams (3/4 cup) sugar
- 1 tsp. vanilla extract
- Pinch of salt
- 2 tbsp. water
- 200 grams (1 cup) raw tahini paste
For coating:
- Sesame seeds
- Preheat oven to 170c degrees.
- In your food processor put together flour, whole wheat flour, ground almonds, butter, sugar, vanilla and salt and blend together until the mixture gets crumbly.
- Add water and tahini and process until dough begins to form.
- With your hand create small balls and roll in sesame seeds until coated.
- Flatten the cookies slightly with your fingers, and place on baking pan lined with a baking sheet.
- Bake for about 12-14 minutes, or until golden brown.
- Cool completely and serve.
- Keep the tahini cookies in a sealed jar up to 10 days.
- Instead of sesame seeds you can roll the cookies in chopped almonds.
- Tahini paste can be bought in large supermarkets and health stores.