In the canon of store-cupboard bakes, this is the most store-cupboard thing I have ever come up with: these cookies consist of very few ingredients and come together in next to no time. Think of these as Greek amaretti (the soft chewy kind). If you can get hold of black sesame seeds, then use a mixture as it looks striking. If not, don’t worry as it doesn’t make a noticeable difference to the flavour.
While they are wonderful any time of the year, tahinobiskoto are an excellent Christmas offering. They’re embarrassingly easy to throw together, and keep well in a sealed container or bag. You could even drizzle with a little dark chocolate before sprinkling with more sesame seeds, if you like.
Makes 12
ground almonds 150g
baking powder 1 tsp
fine sea salt ¼ tsp
tahini 100g
honey 90g (or agave or vegan “honey”)
sesame seeds 15g, a mixture of black and white, ideally
Preheat your oven to 160C fan/gas mark 4. Line two baking sheets with greaseproof paper. Whisk together the ground almonds, baking powder and sea salt. Add the tahini and honey and beat together until smooth.
Place the sesame seeds in a bowl or on a small plate. Divide the mixture into 12 and roll into balls in your hand. Roll each ball lightly in the sesame seeds and place on the lined baking sheet. Leave a good few centimetres between them as they can spread.
Press down a little on each ball to flatten slightly. Bake in the oven for 8-10 minutes, or until the biscuits are lightly golden around the edge. Leave to cool on the tray for 5 minutes then transfer to a cooling rack.
Adapted from Nistisima by Georgina Hayden (Bloomsbury, £26). To order a copy for £22.88 go to guardianbookshop.com
