Author Notes
tahini is a staple in the Israeli kitchen, in this recipe it is used in combination with date molasses which makes for a delicious base for these yummy cookies! —hagarita
Ingredients
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1/2 cup
raw tahini paste
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1/2 cup
date molasses (silan)
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8 tablespoons
butter
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1 cup
spelt flour
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1/2 cup
almond flour
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1/4 cup
chopped pistachios
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1 teaspoon
each of cinnamon and cardamom
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10 drops
vanilla extract
-
pinch
salt
Directions
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Pre-heat the oven to 355 (180 Celsius)
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combine tahini and butter in a sauce pan, over low heat stir well to combine
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In a large bowl mix the thini-butter paste with the silan, chopped pistachios, cinnamon, vanilla extract, cardamon and the salt.
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Slowly add the flour and mix by hand until a soft dough is formed.
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Using your hands, form small balls and place on a baking pan, since the dough is soft the cookies will spread, so make sure they are spaced out.
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bake for 10 minutes, then remove from oven and cool on a rack for another 15-20 minutes
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