- #sweet-treats
Almond Flour Tahini Shortbread Cookies
Lower-sugar shortbread with tahini in place of half the butter. Texture is crumbly and short — sandier than a classic butter shortbread, with a sesame finish. Sugar is cut by about a third from a standard recipe; they're not sweet-sweet.
by John at Baisics
Ingredients
- 200 g blanched almond flour
- 60 g tahini (well-stirred)
- 40 g unsalted butter, softened
- 50 g light brown sugar
- 1 whole large egg yolk
- 1 tsp vanilla extract
- 0.5 tsp fine sea salt
- 15 g sesame seeds
Instructions
- 1
Preheat oven to 325°F (163°C) and line a baking sheet with parchment.
- 2
In a bowl, cream the softened butter, tahini, and brown sugar with a fork until smooth and uniform.
- 3
Add the egg yolk, vanilla, and salt. Mix until combined.
- 4
Add the almond flour and stir until a soft, slightly oily dough forms. It should hold together when pressed.
- 5
Scoop 12 equal portions (about 30g each), roll into balls, and place on the baking sheet. Press each one down to about 1/2 inch thick. Sprinkle sesame seeds across the tops and press lightly so they stick.
- 6
Bake 13–15 minutes, until edges are golden but centers still look pale. They will be very soft out of the oven — let them cool on the sheet for 10 minutes before moving. They firm up as they cool.