This recipe became my favorite immediately and not only for me but also for my friends who tried it. The recipe is from the book Breaking breads which I recommend a lot if you are looking for some interesting ideas
280 gr all purpose flour
1/2 tsp baking powder
1/4 tsp salt
70gr well blended almonds
75 gr sugar
75 gr unsalted butter at room temp.
100gr tahini sesame paste
150 gr honey
1/4 tsp vanilla extract
40 gr sesame seeds or more if needed
- Sift the all purpose flour, baking powder and salt together. Add the almonds and sugar. Using the paddle attachment, mix on low speed to combine. Then add the butter, tahini, honey and vanilla, and mix on medium-low speed. Continue to mix just until the dough is combined and looks like streusel.
- Pour the sesame seeds into a small bowl and set it aside.
- Line 2 rimmed sheet pans with parchment paper. Adjust one oven rack to the upper middle position and another to the lower middle position and preheat the oven to 175C
- Using your hands, roll the dough into small balls. Dip one side of a ball in the sesame seeds, place it on a prepared sheet pan, and then lightly press it with your finger to flatten it slightly.
- Bake the cookies around 8 mins. The cookies will seem soft and look like they need more time to bake but this is exactly when you want to pull them out from the oven. Remove from the oven and let them cool completely.