These cookies made with unrefined all natural ingredients are every bit decadant, chewy, nutty and crisp without any unprocessed ingredients. Sweetened with pure maple syrup, nutty almond flour, rich creamy tahini, vanilla and rose petals. It has a strong Middle eastern influence for a twist on the traditional holiday cookie and will wow your guests. I make these cookies quiet often and also made them for Christmas this year. They come together easily and can be enjoyed anytime of the day.
Tahini Almond Chewy Cookies
- 2 cups about 7 oz ground almonds
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- tahini 3/4 cup 7 oz honey (or substitute maple syrup for vegan), I prefer maple syrup
- 1½ to 2 tablespoons vanilla extract ( I like strong vanilla flavor)
- 1/4 cup sliced or roughly chopped almonds or pistachios (raw or roasted)
- 1 tablespoon rose petals
DIRECTIONS
- 1. Preheat the oven to 350°F if you prefer chewier, softer cookies or 375ºF for slightly crisper cookies, more well-done cookies.
- Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, mix the dry ingredients; ground almonds, salt, and baking powder.
- In a small saucepan over low heat, mix together the maple syrup, tahini, and vanilla until everything is completely combined and the mixture has begun to melt about 5 minutes.
- Pour the tahini mix into the dry ingredients bowl and stir with a spoon until everything is combined to a soft bouncy dough.
- Refrigerate the mixture for 10 minutes so that it firms slightly.
- Pinch off about 1 1/2 tablespoons of cookie dough and roll it into a 1-inch (2.5-cm) ball. Place it on a baking sheet and repeat with the remaining dough, spacing the dough about 2 inches.
- If a flatter and somewhat crisper cookie is desired, use the tines of a fork to gently flatten the dough. Sprinkle with sliced or chopped almonds or pistachios, gently pressing the nuts into the dough so the don’t fall off during baking.
- Bake the cookies for 8 to 10 minutes, or until lightly browned around the edges. The cookies will puff a little during baking but will flatten somewhat during cooling. Watch carefully so that the bottoms don’t overbrown. Let the cookies cool completely on the baking sheets on wire racks. Store the cookies in an airtight preferably refrigerated.
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