Tahini and Almond Cookies

Tahini and Almond Cookies










Yield : 38

  • 1 cup all-purpose flour
  • 11/8 cups whole wheat flour
  • 21/2 ozs ground almonds (see note)
  • 51/2 ozs unsalted butter (cold, cut into cubes)
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • salt
  • 2 tbsps water
  • 7/8 cup tahini paste (raw)

Directions to make  Tahini and Almond Cookies

1. Preheat oven to 350ºF (175ºC) degrees. Line two baking sheets with parchment paper.

2. In a food processor, blend the all-purpose flour, whole wheat flour, ground almonds, butter, sugar, vanilla and salt, and process until the mixture looks crumbly.

3. Add water and tahini and process until a smooth dough begins to form. Remove the dough from the food processor bowl and knead it a few times on the counter until smooth. (If the dough feels very dry, dampen your hands and knead the dough slightly.)

4. Create small balls of the dough, place them on the baking sheet, then flatten each one slightly with your fingers.

5. Bake for about 12-14 minutes, or until golden brown.

Cool completely and serve.
Note: Ground almonds are also called almond meal, almond flour, or almond powder. They’re available at specialty markets, stores such as Trader Joe’s in the United States, and online. If you can’t find them, grind ¾ cup (70 g) of sliced blanched almonds in the food processor with the flours, until powdery.