sesame almond cookies
I was bored of plain peanut butter cookies and happened to have some tahini (ground sesame paste) left over from a Greek themed meal. Not wanting to go full out with sesame seeds, I complimented the tahini with ground almonds and almond extract. The result? A chewy cookie that is reminiscent of the dryer almond cookies that you sometimes find at Chinese restaurants . If you like those at all, you’ll love these!
sesame almond cookie recipe
- 2 1/2 cups (12.5 oz.) unbleached all-purpose flour
- 1 cup slivered almonds, pulsed in food processor to resemble bread crumbs
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon table salt
- 1/2 pound butter (2 sticks), salted
- 2 cups (14 oz.) granulated sugar
- zest of 1 lemon
- 1 cup tahini
- 2 large eggs (brought to room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- more slivered almonds for decoration
- Place oven rack in center of oven and preheat oven to 350° F.
- Whisk flour, almond meal, baking soda, baking powder, and salt in medium bowl and set aside.
- Using a stand mixer, cream butter, sugar, and lemon zest together until light and fluffy. Scrape down the bowl.
- Add tahini and mix until well incorporated. Scrape bowl again.
- Add eggs and extracts. Beat on medium until all combined, then turn to high and beat for an additional minute. If the mixture looks curdled, don’t worry. The flour will bring it all together in the next step.
- Dump in the flour mixture and beat on low speed until just combined.
- Using an ice cream disher, scoop out 1/4 cup sized mounds of dough onto parchment-lined baking sheet.
- Flatten mounds with a moistened hand and then place 3-5 slivered almonds in a circular pattern with the pointy ends facing inward. Five slivers makes these look like sand dollars if you’re going for a beach look.
- Bake cookies for 10-12 minutes until set and just barely brown. Remove from the oven and allow to cool on the pan about 4 minutes. This keeps the cookies chewy but ensures that they are cooked all the way through.
- Remove the cookies from the cookie sheet and allow to cool completely on a rack.
So if you wanted to make peanut butter cookies, you could replace the tahini with peanut butter and the ground almonds with ground peanuts (and leave out the zest and almond extract). You could also substitute almond butter for the tahini for a totally almond cookie. I have even subbed whole pine nuts for the ground almonds for good effect as well. Also, try orange or lime zest for a nice change of pace. These sesame almond cookies are pretty adaptable!