Equipment
Ingredients
Wet Ingredients
- 120 g tahini, well-stirred
- 100 g granulated sugar
- 1 egg, room temperature
- 5 ml vanilla extract
- 3 g orange zest, freshly grated
Dry Ingredients
- 150 g blanched almond flour, sifted
- 2 g kosher salt
Coating
- 40 g sesame seeds, raw, unhulled or hulled
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the well-stirred tahini, granulated sugar, room temperature egg, vanilla extract, and freshly grated orange zest until the mixture is completely smooth and slightly paler in color.
Using a rubber spatula, fold the blanched almond flour and kosher salt into the wet ingredients. Mix until no dry pockets of almond flour remain and a cohesive, sticky dough forms.
Place the mixing bowl in the refrigerator to chill the dough for 30 minutes. This allows the almond flour to hydrate and firms up the tahini, making the dough easier to handle.
Place the raw sesame seeds into a shallow dish. Scoop out 25g portions of the chilled dough (about one heaping tablespoon) and roll them into smooth balls between your palms. Roll each ball in the sesame seeds to coat completely, then place them evenly spaced on the prepared baking sheet.
Bake in the preheated oven at 175°C (350°F) for 10 to 12 minutes. The cookies will puff slightly and the sesame seeds will become fragrant and lightly toasted. The centers will still feel very soft.
Remove from the oven and allow the cookies to rest on the baking sheet for 20 minutes. The residual heat will finish baking the centers, and the cookies will firm up as they cool. Once firm, carefully transfer to a serving platter.
Chef's Notes
- The quality of your tahini will make or break this recipe. Avoid the thick, dry paste at the bottom of old jars. Look for tahini that pours easily and has a smooth, rich flavor.
- Orange zest contains essential oils that fade quickly. Grate your orange directly into the wet ingredients bowl just before mixing to capture maximum flavor.
- Because Passover baking eliminates standard leavening agents like baking powder, these cookies rely on the egg and the gentle structure of almond flour. Do not overmix once the dry ingredients are added.
- For an elegant presentation, you can use a mix of black and white sesame seeds for the outer coating.
Storage
Refrigerator: 2 weeks — Store in an airtight container to prevent absorbing fridge odors.
Freezer: 3 months — Freeze in a single layer before transferring to a freezer-safe bag or container.
