Tahini & Almond Cookies
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: Makes about 36 cookies
- Category: Cookies
- Cuisine: Israeli
These delicious Tahini Cookies are a perfect way to use up a tub of tahini! Recipe with step-by-step photos.
Ingredients
- 140 g (1 cup) plain (all-purpose) flour
- 140 g (1 cup) wholemeal flour
- 70 g (1/2 cup) ground almonds (almond meal)
- 150 g (1/2 cup plus 3 tablespoons) caster sugar
- pinch of salt
- 150 g (1 1/3 stick) unsalted butter, softened
- 200 g (1 cup) tahini
- 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 175°C (350°F).
- Place the plain flour, wholemeal flour, ground almonds, sugar, salt, and butter into the bowl of a food processor. Mix until you have a crumble mixture.
- Add the tahini, water, and vanilla. Mix again until you have a smooth mixture.
- Turn the dough onto a work surface and lightly knead until everything comes together and you have a smooth dough.
- Line a baking tray with baking paper.
- Pinch off small pieces of dough and roll them into little balls. For even-sized cookies, I like to use a small ice-cream scoop to measure the pieces of dough.
- Place the balls of dough onto the lined baking tray and flatten them slightly.
- Bake for about 15 minutes, or until they are lightly golden.
- Leave the cookies on the tray for about 5 minutes to firm up, and then remove them to a wire rack to cool completely.
Kitchen Notes
For those who live in Europe, the whole wheat flour I used is called:
* Vollkornmehl in German
*farine complète in French
*farina integrale in Italian
Tahini paste can be found in most supermarkets or Middle Eastern grocery stores. The paste inevitably separates upon sitting so give it a good stir before using. Any opened tub of tahini can be kept in a cool place in the pantry or, if you prefer, in the fridge.
The ground almond I typically use in baking is sold ready ground from blanched almonds, i.e. without the skin. If you use ground almonds where the almond skin has been included, you will have flecks of brown throughout the finished product. This is not a bad thing, but something worth noting.
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition
- Serving Size: 36
- Calories: 122
- Sugar: 4.3g
- Sodium: 7.5mg
- Fat: 8.4g
- Carbohydrates: 10.4g
- Fiber: 0.9g
- Protein: 2.3g
- Cholesterol: 10.1mg
View the recipe online: https://eatlittlebird.com/tahini-almond-cookies/
