Ingredients for approx. 12 cookies:
- 110g almond flour
- ½ tsp baking powder
- ½ tsp sea-salt (That’s what the original recipe says, but it’s quite salty, preferably less)
- 100 g Tahini
- 80g Coconut blossoms- or maple sugar
- ¼ tsp vanilla powder
- 70g white sesame seeds
- 3–4 tbsp raspberry jam
Preparation:
Preheat the oven to 180°C.
Mix the almond flour, baking powder and sea salt in a mixing bowl and set aside. Process tahini, coconut sugar and vanilla powder in a food processor until blended smoothly. Of course it can also be done by hand. Add the almond flour mixture to the food processor and pulse until well combined, otherwise incorporate by hand. If the mixture is still crumbly, add water a tablespoon at a time as needed until a smooth dough forms.
Form 1‑inch balls of the dough and roll them in the sesame seeds before placing them on a baking sheet lined with parchment paper. Leave enough space between the cookies. Make a mark in the balls with your thumb and then bake the cookies in the preheated oven for 8 to 10 minutes.
Remove the cookies from the oven and fill each with 1 teaspoon of raspberry jam. Then place on a cake rack to cool.
Photos: Maarja Urb
English 
Deutsch 
Italiano 
Français 
Español 
Nederlands