In certain circles these are considered an Israeli classic. Barely sweet, the cement-like tahini mysteriously lifted by citrusy cardamom, and with their eggless density, they became popular about ten years ago. They were a result of the culinary movement that announced an authentic and identifyable Israeli cuisine, in which traditional, local ingredients (in this case sesame paste, almonds and cardamom) were emplyed in creative and contemporary ways. The cookies have been semi-forgotten since then, but they are so simple, nutritious and unique that I feel they deserve a place at the table!
These cookies present a very particular, semi-crumbly, semi-creamy texture reminiscent of classic central european cookies made out of semolina. (For anyone interested in gastronomic philology, check out this Wikitidbit: The term semolina derives from the Italian word "semola" that derives from the ancient Latin simila, meaning "flour," itself a borrowing from Greek ????????? (semidalis), "groats". Though present in Latin and Greek, the word is not Indo-European in origin, but a loan word from the Semitic root smd - to grind into groats (Arabic: ????? sam?d, IPA: [sa?mi?d]). The root is attested in Arabic, Aramaic and Akkadian.)
But anyway: their texture is a delicate thing. I have tried making them with whole wheat flour, but have found they don't really hold together and the flour overwhelms the balance of flavours. If anyone tries this with any other flour, please let me know!
And lastly: these cookies must be allowed to cool completely before moving them. Touch them while still warm and you will find yourself with tasty tahini crumbs... —nogaga
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