These are what happened when I couldn’t decide between making snickerdoodles or peanut butter cookies, and then stumbled upon tahini in my kitchen cabinet while pulling ingredients. I love them for the way the edges crunch with a cinnamon-sugary crust, and how the middles stay chewy and soft. The tahini adds an almost-bitter note, soothed over by the almond sweetness.
To me, a baked good is worth it’s salt (….calories?!) when it not only satiates your sweet tooth but also intrigues your taste buds, and these absolutely keep me wanting more.
tahini-almond snickerdoodles
cookies
1 cup (228 g) unsalted butter
1 cup (220 g) packed light brown sugar
1 cup (200 g) granulated sugar
2 large eggs
1/2 t vanilla
1 t almond extract
400 g tahini (if separated, stir with a fork until completely smooth)
2 2/3 cup (360 g) all-purpose flour
1 t baking soda
1 t sea salt
1 t cinnamon
1 cup slivered almonds
cinnamon-sugar
1 T cinnamon
1 t cardamom
1/2 cup (100 g) sugar
directions
Beat butter and sugars together in stand mixer with paddle attachment until mixture is light, soft, and batter-like, about 12-15 minutes on medium/high speed. Scrape the bowl/paddle and beat for an additional 3-5 minutes, until completely homogenous. Add the eggs, one at a time, beating thoroughly after each one. Scrape down the bowl and mix again until completely smooth, then add the vanilla and almond extracts.
Add the tahini, and beat until it’s thoroughly mixed in. Scrape down sides of bowl and mix again!
Whisk together the flours, baking soda, salt, and cinnamon. Add the slivered almonds and toss to coat. On low speed, add to the mixing bowl and beat until incorporated.
Scrape the dough into an airtight container or divide into halves and wrap tightly in plastic wrap. Refrigerate overnight (flavors will develop and it’ll be easier to handle!).
When ready to bake, preheat oven to 350 F and line cookie sheet(s) with parchment paper. Whisk together the sugar, cardamom, and cinnamon in a small bowl. Shape dough into rounded tablespoons (size should be just shy of a golf ball) and space 1.5″ apart onto the prepared cookie sheet; press down to flatten a bit. When the whole sheet is full, roll each cookie in the cardamom sugar and then back into its place. Finally, if desired, press firmly with a fork for traditional peanut butter cookie design.
Bake cookies for about 10 minutes before checking on them–when they’re ready, they’ll be lightly browned around the edges, puffed, cracked, and not overly soft/wet in the center. You can also check by using your index finger and thumb to lightly “squeeze” a cookie; if it seems set and not squishy, and the bottom is golden, they’re ready. Cool for a few minutes on the cookie sheet before placing them directly on rack to cool completely!
Note! This dough can be wrapped tightly in plastic or an airtight container and kept frozen for future cravings!
