Tahini Cookies
These delicious, gluten-free cookies are both chewy and crisp. They're elegant and interesting versions of peanut butter cookies, and make a great addition to your holiday cookies tray.
Ingredients:
½ cup (125 g) tahini paste
½ cup (170 g) honey
1 large egg
1½ teaspoons pure vanilla extract
1½ teaspoons pure almond extract
1½ cups (168 g) almond meal or flour (you can use unblanched or blanched, or a mix of both
¼ teaspoon salt
¼ teaspoon baking soda
1½ tablespoons sesame seeds, for topping
Preparation:
Preheat the oven to 350ºF; line 2 large baking trays with parchment paper.
Stir together the tahini paste, honey, egg, vanilla extract, and almond extract until smooth, then stir in the almond meal, salt, and baking soda until well combined. (The batter will thicken as you stir, but it will still be a soft, sticky batter; don’t be tempted to add more almond meal.) Let the batter rest for 5 minutes.
Use a 1 tablespoon-sized scoop to measure out the batter onto the cookie sheet, leaving about 1 inch between cookies. Sprinkle the sesame seeds on top.
Bake until the cookies are golden on the bottom and set along the outside, but still look a touch doughy in the center, about 10 minutes, rotating the trays once.
Cool the cookies completely on their trays before removing.