Cooking Vacations- Tahini and Almond Cookies
These cookies taste just like Halva!
1 cup (140 gr.) all-purpose flour
1 cup plus 2 tablespoons (140 gr.) rye flour / whole wheat flour
70 gr. (2 1/2 ounces) ground almonds
150 gr. (5 1/2 ounces) cold unsalted butter, cut into cubes
3/4 cup (150 gr.) sugar
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons water
3/4 cup plus 2 tablespoons (200 gr.) pure tahini
- Preheat oven to 350ºF (175ºC) degrees. Line two baking sheets with parchment paper.
- In a food processor, blend the all-purpose flour, whole wheat flour, ground almonds, butter, sugar, vanilla and salt, and process until the mixture looks crumbly.
- Add water and tahini and process until smooth dough begins to form. Remove the dough from the food processor bowl and knead it a few times on the counter until smooth. (If the dough feels very dry, dampen your hands and knead the dough slightly.)
- Create small balls of the dough, place them on the baking sheet, then flatten each one slightly with your fingers.
Bake for about 12-14 minutes, or until golden brown.
Cool completely and serve.