Tahini almond cookies

I found this recipe on foodgawker.  I've never baked with tahini before so I thought I would give this a try.  My mom wanted me to incorporate some chocolate in there somewhere so I dipped them half in melted chocolate.  Some of the cookies I broke in half and rolled them in powdered sugar.  Both of those ideas came from a cookie that my grandma used to make at Xmas.  She made an almond crescent dough, formed them in the crescent shape and rolled them in powdered sugar, and some of them she made into longer shapes and dipped half in melted chocolate.  This cookie had a similar light shortbread-like consistency that took both of those decorating options well.  I was also thinking that they would be nice if you made them into little round cookies with an almond pressed into the center of each cookie.

Tahini and Almond Cookies
Adapted from David Liebovitz

Ingredients:

• 1 cup (140 g) all-purpose flour
• 1 cup plus 2 tablespoons (140 g) whole wheat flour
• 2 1/2 ounces (70 g) ground almonds (see note)
• 5 1/2 ounces (150 g) cold unsalted butter, cut into cubes
• 3/4 cup (150 g) sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons water
• 3/4 cup plus 2 tablespoons (200 g) raw tahini paste

Method:

Preheat oven to 350ºF (175ºC) degrees. Line two baking sheets with tin foil.

In a large bowl, mix together the all-purpose flour, whole wheat flour, ground almonds, sugar, and salt.

Using a pastry cutter, cut in the cold butter until the butter is incorporated into the flour mixture and looks like pea-sized balls.

Add water, vanilla, and tahini and fold with a spatula until a smooth dough begins to form.  You may have to switch to using your hands if the dough needs a little extra kneading to fully come together.  (If the dough feels very dry, dampen your hands and knead the dough slightly.)

Pull off a piece of dough the size of a large walnut and either roll them in balls and flatten on your baking sheet to make a circular cookie, or roll and squeeze into a longer cookie if you want to dip them in chocolate later.  (You can do half and half).  Or you can press an almond into the center of them if you want to forgo the decorating later.  

Bake for about 12-14 minutes, or until golden brown.

Once cool you can roll them in powdered sugar, or melt chocolate chips in a double boiler and dip one end in chocolate, then leave them on the baking sheet to set the chocolate up.

**Notes:

For the almond flour I ground up 3/4 cup whole raw almonds in my 4-cup cuisinart.