Tahini and Almond Cookies
Source of Recipe
Natalie Levin on David Lebovitz’s blog
Darienne at eGullet.org made these cookies and they sounded so different and unusual that I just HAD to try them. One change that I wanted to try was to use smoked almonds in place of regular almonds. I’ve been seeing recipes using them for a little while recently and it piqued my interest. I ground the smoked almonds and also added about a half cup of roughly chopped ones to the cooky dough. The cookies were fantastic – taste, texture – everything. I’ll be making these again! David suggests: “For those who like to tinker, these might be nice with a hint of cinnamon, ground cardamom, or powdered espresso added to the dough.”
List of Ingredients
1 cup (140 g) all-purpose flour
1 cup plus 2 tablespoons (140 g) whole wheat flour
2 1/2 ounces (70 g) ground almonds (see note)
5 1/2 ounces (150 g) cold unsalted butter, cut into cubes
3/4 cup (150 g) sugar
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons water
3/4 cup plus 2 tablespoons (200 g) raw tahini paste
Heat oven to 350 degrees. Line baking sheets with parchment.
Using a food processor, blend the flours, ground almonds, butter, sugar, vanilla and salt. Process until crumbly.
Add the water and tahini paste and process until a smooth dough forms. Take the dough from the processor and knead a few times until it comes together and is smooth.
Scoop out small balls of dough [I liked a one tablespoon measure) and place on baking sheet. Flatten slightly.
Bake for 12-14 minutes – until golden brown. Cool completely on a rack.