Description
A delightful recipe for Tahini Shortbread Almond Cookies that combines the rich flavor of tahini with the crunch of almonds.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup tahini
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, tahini, powdered sugar, and vanilla extract until smooth and fluffy.
- Gradually add in the all-purpose flour and salt, mixing until just combined. Be careful not to overmix.
- Fold in the sliced almonds until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with the palm of your hand.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- This recipe makes about 24 cookies.
- For added flavor, try mixing in a teaspoon of almond extract or a sprinkle of cinnamon into the dough.
- You can also dip half of each cookie in melted dark chocolate for a delicious twist.
- Store the cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg