The tahini cookies are delicious and fragrant sweets, prepared with sesame paste and without eggs. From a recipe by Ottolenghi.
| 130 g sugar | |
| 150 g butter, room temperature | |
| 270 g all purpose flour | |
| 110 g tahina | |
| 1 tablespoon of fresh milk cream | |
| 1/2 teaspoon vanilla extract | |
| cinnamon |
| 1. | Mix the butter with the sugar until a soft cream is obtained. I used a wooden spoon. Add the tahina, milk cream, vanilla extract and sifted flour. |
| 2. | Knead until the mixture is smooth and homogeneous, first in the bowl, then moving to the work surface once it takes shape. Now pick pieces of dough weighing 18-20 g, and make balls rolling them between the palms of the hands. Arrange them a little spaced on a baking tray lined with baking paper. |
| 3. | Lightly crush each ball with the tines of a fork, so as to form the characteristic decoration. Sprinkle with a pinch of cinnamon and cook for about 15 minutes at 180 ° C. Do not overcook. Allow to cool before moving them from the pan: when hot they are quite fragile. Store in a tin box and consume within 7-8 days. |
| 4. | NOTE: in the original recipe there is a |
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