Tahini Almond Cookies

June 29, 2015

The generous texture of these Israeli Tahini Almond Cookies will remind you of peanut butter cookies, but you’ll find the tahini butter milder in flavour. Whole wheat flour blended with the tahini paste and ground almonds lend earthiness and add to the nubby consistency. Take Tahini Almond Cookies on a picnic or to the beach. They’ll satisfy your cookie craving. Let me know how they turn out in the comment section below.

This recipe comes from David Leibovitz, who in turn got it from Natalie Levin of oogio.net. Thank you David for posting it to your website. It’s a wonderful cookie and I’m proud to feature it on my site. To see his original post, click here. Just a note on the tahini—buy the smoothest tahini you can find. The Israeli brands David suggests that are not the slightest bitter are Achva , Har Bracha, and Tehina Gold.

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Ingredients

Makes 25-30 cookies

Volume Grams Ounces

1 cup 140 grams 5 ounces all-purpose flour
1 cup + 2 tablespoons 140 grams 5 ounces whole wheat flour
2.5 ounces 70 grams 2.5 ounces ground almonds (or ¾ cup (70 g) of sliced almonds)
5 1/2 ounces 150 grams 2.5 ounces cold unsalted butter, cut into cubes
3/4 cup 150 grams 5.3 ounces sugar
1 teaspoon 1 teaspoon 1 teaspoon vanilla extract
2 pinches of salt
2 tablespoons 2 tablespoons 2 tablespoons water
3/4 cup + 2 tablespoons 200 grams 7 ounces raw tahini paste

Instructions

SPECIAL COOKIE EQUIPMENT

food processor or or pastry blender or a stand mixer with the paddle attachment, baking trays, parchment paper, a digital scale or a 1 tablespoon scoop

COOKIE INGREDIENTS

Preheat oven to 350ºF (175ºC) degrees. Line two baking sheets with parchment paper.
In a food processor or stand mixer or with your pastry blender, blend the all-purpose flour, whole wheat flour, ground almonds, cold butter, sugar, vanilla and salt, and any optional spices and process until the mixture looks crumbly.

Flours, almonds, sugar, vanilla, salt just before the butter is incorporated.

Measure the water and tahini in a separate bowl and stir together.

MAKING THE COOKIES

Add the water and tahini to the butter mixture and process until a smooth dough begins to form. Remove the dough from the work bowl onto a counter.

Knead it a few times on the counter until smooth. (If the dough feels very dry, dampen your hands and knead the dough slightly.)

Once the dough has taken shape, weigh small amounts of dough to be 15-20 grams and roll each into a ball.

The measured pieces of dough plus a few rolled.

Alternately, you can use the 1tbsp scoop, or just eyeball it. Place the cookie dough on the baking sheet, then mark each one with a fork or flatten them slightly with your fingers.