AHHHHHHHHH I FINALLY HAVE TAHINI IN MY CUPBOARD AGAIN. I seriously went through tahini withdrawal for a good 3 months. So what do I do with it? Make David Lebovitz’ tahini and almond cookies, of course.
Seriously, I have been checking Superstore almost every fucking day for tahini. I’m not even lying. EVERYDAY. (That is why I am now the mayor of Superstore on Foursquare again). It’s $5.99 for this huge jar and they haven’t restocked in AGES. And it’s not like I can ask anybody there because the Metrotown location is a fucking zoo and you can’t find anyone or if you do, they don’t know anything. UGH.
So when I went to UNFI last weekend, it was to my delight that they carried tahini…organic AND only for $1.50! Holy shit! I should’ve bought two. Ridiculous. Anywho, I was so excited that they had this. I haven’t tahini in my pantry for MONTHS. It makes me sad because it is an absolutely vital ingredient in my kitchen. I use it when I make my spicy miso ramen, hummus, tahini-maple dressing, on top of eggplant and roasted veggies… Sigh. It has been way too long, my friend.
I didn’t have to use some right away but my roommate was also looking for a way to use up her almond meal. Now, I am aware that I could just French macarons but that is something that I have yet to tackle. I remember my sister making that one time and they didn’t turn out (also, maybe because it was summer and macarons are so temperamental). That challenge is for another day — and it’s coming up.
Anyways…these cookies are near perfect. If you are a fan of tahini, you will love these cookies. They soft, nutty and feature a melt-in-your-mouth texture similar to shortbread, minus the crunch. Some people might find these plain and would want to add some jam or something else to it. I had originally thought that way but once these cookies cooled down, I really enjoyed them! They made a great morning snack with tea this morning and they also freeze well. I actually made the whole batch and ended up freezing up half of the batch to bake up at a later date.
I also veganized this recipe as well but you are more than welcome to use butter if you please. I hate buying butter since it’s so expensive nowadays and since I have acquired a 7lb bucket of coconut oil, I might as well use it!Enjoy!!!
Tahini and almond cookies (adapted from David Lebovitz)
What you’ll need:
– 2 cups all purpose flour
– 1/2 cup almond meal
– 3/4 cup coconut oil, cut into cubes
– 3/4 cup granulated sugar
– 1 tsp madagascar bourbon vanilla extract
– Pinch of salt
– 2 tbsp water
– 3/4 cup tahini
– Coarse sea salt (optional)
What you’ll need to do:
1. Preheat oven to 350F and line a baking sheet with a silpat mat or parchment paper.
2. In a food processor, blend the flour, almond meal, granulated sugar, and salt.
3. Add the coconut oil and vanilla extract and pulse.
4. Combine the water and tahini in a small bowl and slowly stream it into the food processor with the rest of the ingredients. A dough should form and it should be easy to handle. Remove the dough from the food processor and knead a few times.
5. Break off bits of the dough and roll into a ball, about 1 tbsp and flatten gently with your hand. Repeat and sprinkle coarse sea salt in each of the cookies.
6. Bake for 12-14 minutes. Makes 24 cookies.