So I’ve spent a good amount of the past week researching tahini cookies – something that took my fancy after watching David Lebovitz’s snapchat. I usually refrain from cookies and biscuits – simply because they are time consuming and the whole ‘chilling the dough’ thing tends to irritate me. But when I saw pictures of these, I had to do them. If you’ve never had a dessert with tahini – start with these!
In my tremendous amount of research, I realized this: every single recipe derives from one person: Danielle Oron. This famous chef grew up in the suburbs of New Jersey and picked up on her Israeli family’s habits of drenching tahini over vanilla ice cream and adapted this into her baking. In my books, she’s as good as Einstein.
So, today is one of those rare moments when I am following the instructions exactly, without any deviations. Why should I fray from perfection?
So first off, the tahini that I used is homemade – with just sesame seeds and olive oil and nothing else. The cookie dough is recommended to be refrigerated overnight – this makes the cookie softer.
And other than that, the recipe is pretty straight forward, but just requires a hell of a lot of patience.
[ Recipe from: Danielle Oron ]