RECIPE: Almond Tahini Cookies

This recipe links to the post ‘To Dunk or Not To Dunk? That is The Question’

  • 140g ground almonds
  • 1 teaspoon baking soda
  • 175g rice malt syrup
  • 120g tahini
  • 1 teaspoon vanilla extract
  • Split almonds for topping
  1. Pre-heat your oven to 170°C.
  2. If using a stand mixer: Place all the ingredients except the split almonds into the bowl and mix until a smooth dough forms.
  3. If mixing by hand: Combine the ground almonds with the bicarbonate of soda in a large bowl.
  4. In a smaller bowl, stir together the rice malt syrup, tahini and vanilla.
  5. Pour the wet ingredients into the dry and stir well with a wooden spoon until a smooth dough forms.
  6. Use a teaspoon to scoop out portions of the dough, then roll the cookie dough into a ball. Arrange on a baking parchment lined tray with a good amount of space between them as they will spread while they cook.
  7. Flatten the balls slightly and top with a piece of almond.
  8. Bake for about 8-10 minutes or until lightly golden (keep an eye on them!).
  9. They will still be very soft to the touch at this point so leave them on the tray for a couple of minutes to harden up then transfer to a wire rack and leave to cool completely. They should be crisp on the outside but deliciously chewy in the middle.
  10. They will keep well in an airtight container for 5-6 days but also freeze fabulously for when unexpected guests nip round or the cookie monster rears his head and only one thing will do!image

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