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These biscuits are simply amazing! They combine the awesome taste of tahini and almonds, crunchy on the outside and soft inside, reminding “ergolavous”. Tahini offers plenty of calcium while almonds are a very good source of protein, Vitamin E and B. They are full of good fats that will keep you satiated for a while; ideal afternoon snacks or in between meal snacks. My cookies came out a little pink because I used date syrup as a sweetener, but if you put honey or maple syrup their colour will be a little more yellow. They can be kept outside the fridge for up to a week without drying out. The most difficult part of the preparation is waiting for them to cool down after they are cooked. I know you love tahini, so you won’t hesitate to try this recipe.
Ingredients
-220gr of almonds
½ tsp of salt
1 tsp of baking powder
150gr of honey or maple syrup or agave syrup
200gr tahini
2 spoons of vanilla extract
A few almonds or pistachios for garnish
Preparation
– Preheat the oven at 170 degrees
– Lay greaseproof paper on two trays
– Blend the almonds in the food processor until they are crushed and turn like flour
– Put a small saucepan on low heat and add the tahini, sweetener and vanilla extract stirring well until the mixture is diluted
– Put almonds, salt and baking powder in a large bowl and slowly pour the liquid. Stir well with a spoon to mix the ingredients and allow the mixture to rest for about 10 minutes.
– Mould the mixture in small balls (about 2.5 cm in diameter) and place them on the baking tray leaving enough space between them because they will rise while in the oven.
– Press them with a fork and place almonds or a few crushed pistachios on each biscuit.
– Bake for 8-10 minutes.
– And now the hard part: you have to let them dry for at least 20 minutes otherwise they will crumble and won’t not come off the tray. You’ll realise the wait was worth it as soon as you try them!