David Lebovitz has been spending some time in Israel recently and at least two Vancouverites have been lionizing him over the recipes he’s shared along the way. It was hard for us to decide which recipe to try first, but when these Tahini and Almond Cookies appeared on his site last week the choice was made for us.
Dani and I have both been pretty busy these past few weeks – with working, packing, climbing, thesis-ing, etc. – so these cookies, which didn’t require a food processor or piping bag, but could still be jazzed up quite a bit, were the perfect thing to make. We took up Mr. Lebovitz on his suggestion to tinker with the recipe and we arrived at what we both agreed will be a repeat recipe. These cookies demand milk (they’re a little on the sandy/crumbly side in the best way), but the flavor is excellent. You can find our slight adaptation, mostly in the form of the cow pie-like topping, below.
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
In a bowl, mix with a pastry cutter or fork:
- 1 cup white flour
- 1 rounded cup wheat flour
- 70 g almond meal
- 150 g cold unsalted butter, cut into small pieces
- 3/4 cup sugar
- pinch of salt
- 1 tsp vanilla extract (we forgot this and our tastebuds didn’t mind, but it probably would be nice)
- 1/4 tsp ground cardamom
Once this mixture looks crumbly, add to it:
- heaping 3/4 cup tahini paste (we used roasted because it’s what we both had on hand, but DL recommends you seek out the raw stuff)
- 2 tbsp water
Remove the mixture from the bowl and knead a few times until it holds together. Roll the dough into small balls and place them onto the parchment-lined baking sheet, flattening the balls a bit. (We found ours didn’t flatten out on their own very much, so we recommend smooshing the balls as flat as you’d like the finished product to be.) Bake for 12 – 15 minutes, until cookies appear “golden.” Ours never got golden brown exactly, even well past 15 minutes, so don’t hold your breath on that. Let cookies cool while you make the cow pie topping (recipe below).
Cow Pie (Chocolate, cinnamon, and espresso for “dipping” or, more likely, spreading)
Heat some water in a pot and set a glass bowl over the pot (don’t let the water touch the bowl). To the glass bowl add:
- Some dark chocolate (we used a 1/2 cup dark chocolate buttons, but really this part is where you should make as much chocolate as you want)
- Some cinnamon – we added about 1/2 tsp once the chocolate started to melt
- Some espresso – we added about 2 tsp once the chocolate was completely melted
For some reason when we added the espresso the chocolate mixture got thicker. So instead of the dipping chocolate we intended, we ended up with a chocolate spread that we had to spackle on. It was still tasty, but perhaps not as aesthetically pleasing as the chocolate dipped cookies we had envisioned. Anyway, sprinkle some sea salt on top and then pop the cookies into the freezer for a few minutes. Remove and delight in the unusual cookie you’ve prepared. Don’t forget to have a drink of milk, coffee, or tea on hand. You’ll need it.