Tahini and Almond Cookies

We came across this recipe recently on Natalie Levin’s blog and we think they are incredible! Not too sweet with excellent texture. Low Cal, Low Carb, Low Sugar, Soy Free.

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Servings 54people
Submitted By Natalie Levin from Oogio.net
We came across this recipe recently on Natalie Levin's blog and we think they are incredible! Not too sweet with excellent texture. Low Cal, Low Carb, Low Sugar, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 54people
Submitted By Natalie Levin from Oogio.net
We came across this recipe recently on Natalie Levin's blog and we think they are incredible! Not too sweet with excellent texture. Low Cal, Low Carb, Low Sugar, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F (175°C) degrees. Line two baking sheets with parchment paper.
  2. In a food processor, blend the unbleached white flour, whole wheat flour, almond meal, butter, sugar, vanilla and salt, and process until the mixture looks crumbly.



    If you don\'t have a food processor, you can use a pastry blender or stand mixer with paddle attachment.
  3. Add water and tahini and process until a 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.)
  4. Create small balls of the dough, place them on the baking sheet, then flatten each one slightly with your fingers.
  5. Bake for about 12 - 14 minutes, or until golden brown.



    Cool completely and serve.
Recipe Notes

*To make tahini paste, combine 1-3/4 cups (227g) White Sesame Seeds and 1/4 cup olive oil and blend until smooth. Toasting and cooling the sesame seeds before blending adds a nice flavor.

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