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Tahini is used to make cookies that are sweet, buttery, and nutty. A prominent component of Middle Eastern and Mediterranean dishes like hummus and halva is tahini, a sesame seed paste.
Tahini resembles natural peanut butter or almond butter in texture, taste, and colour. It has a light brown tint and adds a creamy, fatty component to cookies that makes them chewy and soft. Tahini has a strong nutty flavour, and just like chocolate and nut butter go well together, so do tahini and chocolate.
Tahini is a natural nut butter substitute that is rather liquid at room temperature. When you're ready to portion out the cookies, cover the mixing bowl with plastic wrap and chill the cookie dough for about an hour. The flavours are able to blend when the dough is chilled, and it also helps the cookies maintain their shape when baking.
Follow this recipe to make your own yummy tahini cookies at home:
Ingredients:
• ¾ cup tahini
• ½ teaspoon sea salt
• ½ teaspoon almond extract (can be replaced with vanilla extract)
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ½ cup maple syrup
• ½ teaspoon baking powder
• 2 cups almond flour
• ½ teaspoon ground cinnamon
• ½ cup pomegranate arils
Method:
• Place a sizable baking sheet inside the oven and heat it to 350 degrees F.
• Mix the tahini, maple syrup, and almond extract thoroughly in a large bowl.
• Add the almond flour and evenly distribute the baking powder, salt, cardamom, and cinnamon in the mixture.
• With a spatula or wooden spoon, mix everything together thoroughly.
• Use a 2-tablespoon cookie scoop to scoop the dough, then roll it into balls with your hands.
• They ought to be put on the baking sheet and lightly pressed flat.
• Pomegranates should be sprinkled on top before baking for 15 to 17 minutes, or until the edges are just beginning to brown.
• After 10 minutes of cooling on the pan, move the pan to a wire rack to finish cooling.
