The Perfect Picnic : Amaretti & Tahini Cookies

Amaretti & Tahini cookies 2

Next up on our Perfect Picnic series ….

I love nuts and almonds probably top the list. I especially fell in love with Amaretti Morbidi  (soft almond biscuits ) after trying them for the first time in Italy (on the day of my wedding) and craving them for months before we found this incredible, simple recipe on loveandoliveoil.com. While sorting through my fridge & pantry looking for leftover ingredients I found a quarter bottle of tahini and decided to include it in this modified recipe with fingers crossed they would turn out edible. I love the chewiness of these cookies and the sesame just adds enough flavour to make them different from your regular almond cookies. They’re not too sweet too which I like in my cookies because it means I can have double the usual amount with half the guilt! 

It’s important to let these cookies rest before baking them and take them out as soon as they are set and lightly golden to keep them moist & chewy.  Lovely with a cup of tea or coffee.

Prep Time : 15 mins Baking time : 15 mins

Makes about 15 cookies

Ingredients

100g Almond flour, almond meal or finely ground almonds

1/4 tsp salt

1/4 cup white sugar

15g plain flour

1 egg

60 ml tahini

45 ml honey

1 tsp almond essence

Sesame seeds and/or flaked almonds for topping

Icing sugar for dusting

Method

Preheat your oven to 180’c

Line a cookie sheet with baking paper

In a bowl, combine almond flour, flour, sugar & salt and stir to mix

In another bowl , add egg and whisk under frothy

Add tahini, honey & almond essence. Whisk everything together

Add dry ingredients to the wet, incorporating slowly until you form a dough. The dough will be wet, so don’t add anymore flour

Almond & Tahini CookiesWet your hands or dust with icing sugar , scoop out about a tablespoon of the dough and roll into a small ball. do this with all too the dough, placing the balls on your cookie sheet about 1 inch apart. Top with the sesame seeds, flaked almonds or both and let them rest for 15 mins.

Bake for 15 mins until the tops of the cookies are honey coloured and slightly cracked.

Let them cool for 15 mins on a wire rack.

Keeps airtight for 3 days. 

x Anu & Suba

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