it’s official. these are my new favorite cookies.
sweet and savory, with a melt in your mouth nuttiness, these are a lot like a macaroon, with a hard shell and soft interior.
these gems are micronutrient-rich, loaded with calcium, copper, manganese and iron; and being over 50% fat, they are a great energy-boosting snack for those of us who are fat adapted.
incredibly easy to make, these baked in under 8 minutes in my crazy oven. start with the dry ingredients, 1 1/4 cup of blanched almond flour, a pinch of crunchy celtic sea salt and a half teaspoon of baking soda. add to it 1/3 cup of tahini (make sure you shake the jar!), 1/3 of a cup of honey 1 tablespoon of good verdant olive oil, 1 tablespoon of vanilla and the zest of 2 or 3 lemons.
a couple of stirs with a wooden spoon, and the dough will come together, looking a lot like regular cookie dough.
roll out even sized balls, about 1 inch each and roll them in sesame seeds. flatten and place them in a cookie sheet, leaving plenty of room for them to spread. i lined my sheet with parchment paper, but it shouldn’t be necessary.
bake it at 350F until they are golden brown, 8 to 15 minutes, depending on your oven, and size of cookies.
i ate 3 within 20 minutes of them coming out of the oven. yeah, they are that addictive.
ps: i just had a couple with some boucheron cheese. it was perfect.