Double Sesame and Almond Cookies

Steps

1. 1

   Heat the oven to 350°F (180 °C) (180°C (350 °F)). Line two baking sheets with parchment paper.

2. 2

   Spread the almond flour on a rimmed baking sheet and toast in the oven until lightly golden and fragrant, about 8 to 10 minutes. Stir once or twice so it browns evenly, then cool completely.

   Start 10-minute timer
3. 3

   In a medium bowl, whisk together the cooled toasted almond flour, baking powder, and salt.

4. 4

   In a separate bowl, beat the softened butter and sugar until smooth and creamy.

5. 5

   Add the tahini and egg to the butter mixture and beat until fully combined and smooth.

6. 6

   Add the almond-flour mixture to the wet ingredients and stir just until no dry streaks remain. Do not overmix.

7. 7

   Place the raw sesame seeds in a shallow bowl. Portion the dough into 24 equal pieces and roll each into a ball.

8. 8

   Roll each dough ball in the sesame seeds, coating the outside thoroughly. Arrange the cookies on the prepared baking sheets, leaving space between them, and gently flatten them if needed.

9. 9

   Bake until the cookies are lightly browned at the edges and set in the centers, about 10 to 12 minutes per batch. Avoid overbaking so the centers remain soft and chewy.

   Start 12-minute timer
10. 10

    Cool the cookies on the baking sheets for several minutes, then transfer them to a rack to cool completely.