Almond, Orange and Tahini Biscuits

By Selma | Selma's Table
January 25, 2015
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Author Notes: The Almond, Orange and Tahini Biscuits are wheat free, refined sugar free and chock full of almonds and tahini. They are also dairy free and egg free, making them suitable for vegans. While these do have honey in them they are not very sweet so they won’t kick your sweet cravings into high gear. The orange and cardamom flavours work beautifully with the nutty flavours of the tahini and almonds. The biscuits bake up crispy on the outside and chewy on the inside – just begging to be dunked in a cuppa! Selma | Selma's Table

Makes: 25

Ingredients

  • 175 grams ground almonds/almond meal/almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 135 grams honey
  • 135 grams tahini
  • 1 teaspoon vanilla extract
  • 1 orange, zest only
  • 4 drops cardamom extract or the seeds from 4 cardamoms ground to a fine powder
  • 1/2 cup sesame seeds
  • 25 whole or halved almonds

Directions

  1. Preheat oven to 180C/350F and line 2 baking sheets with parchment paper. The biscuits spread a little, so you will either need two baking sheets or should bake in two batches.
  2. Whisk together the ground almonds, salt and baking powder in a small bowl to combine. In a mixing bowl, combine the honey, tahini, vanilla and cardamom extracts and the orange zest. I used set honey and heated it up for few minutes so that it was easy to blend with the tahini.
  3. Stir in the almond mixture and mix well. The dough should hold together firmly enough to shape into balls. If it’s too wet, sprinkle in some more ground almonds. If it’s too dry, spray a tiny amount of water on it.
  4. This is quite a sticky mixture so to help with the rolling, fill a small bowl with water and wet the palms of your hands between rolling each of the balls. Using a teaspoon as a measure, roll into approximately 25 balls and roll in the sesame seeds to coat.
  5. Place an almond on top of each ball. Flatten, using the bottom of a glass and place on the prepared baking sheet, leaving a little space between each one as they do spread.
  6. Bake for 10 – 12 minutes or until golden brown. They will need to cool slightly on the sheet before transferring to a rack to cool completely.

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