Tahini almond cookies

In case there was any doubt that I'll eat tahini in pretty much any preparation...

Tahini almond cookies
makes about 12, recipe adapted from Food and Wine

Lately, I've been grinding my own almond flour. It's less fluffy than store bought, but it makes up for it in flavor. I pulse the almonds in a food processor with 2 tsp of brown rice flour until their finely ground, but not nut butter. Choose what works. 

1/2 cup sesame seeds
1 1/2  cups almond flour (150 g)
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/3 cup dark amber maple syrup
1/3 cup tahini (I used Soom)
1 tsp vanilla extract

Preheat oven to 350'. Line a baking sheet with parchment. Combine almond flour, baking soda, salt and spices in a medium bowl. In a small bowl, stir together maple syrup, tahini and vanilla. Add to dry ingredients and mix.

Scoop out tablespoon sized rounds and shape into a circle with your hands. Dip in the sesame seeds. Place on baking sheet and smoosh down to flatten into about 1/4 inch thick rounds. Let cookies rest 10-15 minute in the fridge. Transfer to oven. Bake for 7-9 minutes, just until golden on the edges. Transfer to rack to cool.