Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kim Shook      

Recipe Categories:

    Tahini and Almond Cookies

    Source of Recipe

    Natalie Levin on David Lebovitz’s blog

    Recipe Introduction

    Darienne at 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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |